In which I make hummus that doesn't suck

Remember the juicer from here? It's finally getting some use.

A few months ago, I tried making hummus for the first time. You never heard about it here, because it was a disaster. With the consistency of wet concrete (I'm guessing) and nothing going on, flavor-wise, it was a disappointing experiment. A surprising one, too, because I'd followed a recipe from one of my most trustworthy cookbooks. Shrug. Maybe it was the stars.

Striking out anew, I chose a different recipe for my hummus adventure. And this one worked.

It was everything a good hummus is supposed to be: creamy, tangy, a little bit salty, and (considering it's basically mashed chickpeas) decadent-tasting. If I was vegan, (and I'm not) hummus would be my comfort food of choice. (With ice cream, macaroni and cheese, and milkshakes still in the running, however, I'm afraid hummus takes a back seat.)

Anyway. The recipe.

Hummus adapted slightly from 200 Best Vegetarian Recipes, by Martha Kates Shulman

2 cups cooked chickpeas (canned is fine)

2 cloves garlic

1/4 cup fresh lemon juice

2-3 tbsp sesame tahini

2 tbsp olive oil

4 tbsp leftover liquid from the beans, or plain yogurt, or sour cream

1 tsp ground cumin

1/2 tsp salt, more to taste
2 tbsp chopped fresh parsley (optional)

1 food processor (not optional, though I suppose you could use a blender)

Put everything except the chickpeas and the parsley in your food processor, and blend until the garlic has gone from chunky to obliterated. Add the beans, and process until hummus-like in texture. Add the parsley, and pulse until evenly distributed.

Enjoy!