2 cups cooked skinless chickpeas 1 garlic clove, green sprout removed then minced ½ cup tahini, well-stirred before measuring ½ teaspoon kosher salt Juice of 1 lemon Chickpea cooking liquid, cold, or cold water, as needed Extra-virgin olive oil, for finishing Sumac, for finishing
In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Give this a couple of minutes (longer than you’d think). With the machine running, add the tahini, salt, and lemon juice. Slowly add cooking liquid or water, a tablespoon at a time, until the hummus is very smooth and light but still thick (again, process a little longer than usual). Taste and adjust with salt and lemon juice as needed.
Spoon the hummus onto a six small plates, spreading the hummus with the back of a spoon to form a well in the center. Drizzle with olive oil and sprinkle with sumac, and serve immediately.
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"Life is uncertain. Eat dessert first." -Ernestine Ulmer