hummus

here's mark bittman's recipe for the hummus you guys liked so much:

2 c. drained well-cooked or canned chickpeas
1/2 c. tahini
1/4 c. sesame oil from the top of the tahini or olive oil
1 small clove garlic, peeled, or to taste (you can also use roasted garlic)
salt and freshly ground black pepper to taste
1 T. ground cumin
juice of one lemon, plus more as needed
about 1/3 c. water, or as needed
1 t. EVOO

1. put everything except water and t. EVOO into a food processor and begin to process; add water and EVOO as needed to make a smooth puree.
2. taste and add anything as needed--bittman recommends serving with a little EVOO drizzled over it and cumin sprinkled.

other notes: i recommend using fine sea salt, and bobby flay would add cayenne and parsley to the mix, which i'm sure would also be good.

hurray, enjoy.