|2 1/2||cups canned chickpeas, drained, with liquid reserved|
|Juice of 2 to 2 1/2 lemons, or to taste|
|2||cloves garlic, crushed|
|1/2||teaspoon salt, or to taste|
|4 to 5||tablespoons tahini (sesame paste)|
1. In a food processor, puree the chickpeas until they are smooth.
2. Add the juice from 2 of the lemons, garlic, salt, tahini, and a little of the reserved chickpea liquid. Work the mixture to a puree. Transfer the hummus to a bowl and taste for seasoning. Add more lemon juice and salt, if you like. Serve with pita.
Adapted from ''The New Book of Middle Eastern Food"