Basic Hummus Recipe

“I will be a purist and say warm homemade hummus as a dip for veggies and crackers is a crowd pleaser. The most I ever learned about hummus was via Ottolenghi. He adds ice cold water to the food processor, and he lets the processor run for an inordinate amount of time. I was like, tired for my Cuisinart. I digress. The other thing is that he recommends a devilish amount of tahini. Like, record setting. I nearly thought it was a typo. But follow the recipe, either with dried or canned chickpeas, and the result is one of my favorite textures of hummus: creamy, not chalky, and it holds its shape when you drag a carrot through it. Play around with salt, lemon and garlic to make it your style; it’s really the technique that blew my mind.”