source: dr. jeff white | raleigh, nc

hummus is one of those things that can be gross if not properly seasoned.  one of shaun's colleagues back at nc state has traveled widely & makes a great mediterranean spread, & his hummus is the best!

2 cans chickpeas {15 oz. each}
6 tablespoons tahini {sesame paste}
1-2 tablespoons lemon juice
1/4 cup olive oil
1-2 tablespoons ground cumin
coarse salt, to taste
1/4 cup water {if needed}

1. add all ingredients, except water, to a food processor.  pulse until pureed, streaming in water as needed to reach desired dippable consistency.

experiment with your lemon juice & cumin ratios to find your desired taste.  i love LOTS of cumin, maybe even more like 3 tablespoons.  you can also add garlic & onion powders/flavors.  for variation, you can add a roasted red pepper, too.

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