Hummus Along if You Don't Know the Words

A while back I did an article about my favorite kabob place and included a recipe for their hummus. It is the best stuff going. It's luscious and garlicky and bright with lemon flavor. But what really wins me over is the texture. It is smooth as silk and on the thin side. I don't like the typical consistency of commercial hummus that could double as sealant. The restaurant makes it from dried garbanzo beans and I was convinced this was the secret. I steered clear of recipes calling for canned beans because I feared it would give pasty results. Turns out the trick is in the tools, not so much the ingredients. The Vita-Mix absolutely demolishes the beans. No graininess remains. I'm free to make hummus again and not have it cling to the roof of my mouth.

Hummus

(Adapted from Saveur magazine)

Makes 4 cups

2 15-ounce cans chickpeas, reserving 3/4 cup of the canning liquid

1/2 cup, plus 2 tablespoons fresh lemon juice

6 tablespoons tahini

3 garlic cloves

Salt

Olive oil

Paprika

Drain chickpeas, reserving liquid. Put chickpeas into the container of the Vita-Mix, add the reserved liquid and 1/4 cup water. Start on variable #1, increase to 7 and run for 30 seconds. Scrape down sides and run on high for another 30 seconds, until mixture is fairly smooth.

With the motor running on #7, add lemon juice through the open lid. Add tahini, garlic and salt. Blend until smooth, at least a minute. Taste and adjust seasonings.

Garnish hummus with some olive oil and paprika. Serve with pita bread, crackers or crudites.