INGREDIENTS | YIELDS 2 cups

• 1 cup dried garbanzos (chick peas), soaked overnight if desired, or 1 (16-ounce) can
• 2 cloves garlic, peeled
• 3 tablespoons tahini
• ½ teaspoon kosher salt
• 2–3 teaspoons toasted cumin powder (see “Hummus Tip,” below)
• Juice of 1 lemon, divided in half
• ¼ cup extra-virgin olive oil, plus a little extra for garnish
• Freshly ground black pepper
• Paprika and chopped parsley for garnish (optional)
• Pita bread for dipping

1. If using dried chick peas, cook them in lightly salted water until very, very tender (See “Bean There … Working with Dried Beans,”). If using canned chick peas, drain and rinse them.

2. In a food processor, chop the garlic until it sticks to the sides of the bowl.

3. Add chick peas, tahini, salt, cumin, and half of the lemon juice. Process until smooth, gradually drizzling in the olive oil. Add up to ¼ cup cold water to achieve a softer hummus if desired.

4. Season to taste with black pepper, and additional salt and lemon to taste.

5. Spread onto plates and garnish with a drizzle of extra-virgin olive oil, a few drops of lemon, a dusting of paprika, and some chopped parsley. Serve with wedges of warm pita bread.