Hummus is a fully vegetarian, lovely tasting dip. In the Middle-East they love it! It contains a paste of cooked chickpeas, sesame seeds, lemon juice and garlic, often with some water added. And spices or herbs such as cumin, chili powder or parsley provide for extra taste. The lemon juice also helps to improve storage time in the refrigerator. Eat hummus as a dip with your favorite crackers.
The art of making hummus
While making hummus is no rocket science, there are several points of attention to obtain a smooth, creamy and well tasting product. I prefer to make the tahini myself and also I prefer to cook the chickpeas. Ensure that the tahini, which essentially is sesame butter, is homogeneous without separate seeds in it. Use hulled (husk free) sesame seeds to reduce the bitterness. Likewise ensure that the chickpeas have been fully cooked. The addition of some baking soda during the boil will help to soften the almost invisible outer shell of the chickpeas, which helps them to detach. You can remove them as initially they float on top and later most of them dissolve. The preferred sequence is starting with the tahini and adding the lemon juice to it and homogenizing this. Thus a sesame cream is formed, i.e. sesame oil and sesame proteins dispersed in a watery phase. It appears as a thick white cream. Then add the garlic, followed by part of the chickpeas and water. All the time disperse using the blender. Add gradually more chick peas to end up with a creamy dip.
Regarding the ratios, there is room for some personal preference, for example using more tahini then listed in the recipe here, but the sequence of addition is key.