Homemade is SO much better than supermarket hummus, and easy to make too.
2 cans chick peas
about a 1/3 c water (reserved from the canned chickpeas)
3-4 cloves of garlic, minced
1 t salt
1 c tahini
3-5 T lemon juice
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Open the chickpeas and drain the liquid into a measuring cup. Set aside.
In a medium sized bowl, mix the garlic, salt and tahini with a wooden spoon. Mix in the lemon juice a little at a time, alternating with the chickpea liquid. Continue until the mixture whips up and lightens in color. If it seems to curdle, just keep adding liquids alternately and beating.
Mash chickpeas with a potato masher and then add them to the tahini mixture. If too thick, add more chickpea liquid until fluffy.
Adapted from the Cabbagetown Cafe Cookbook.