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Date: 2009-03-16 02:44 pm (UTC)The hummus recipe I follow is easy-peasy. Take one 15 oz can of chickpeas and pour off the liquid, saving it for later. Dump that in a food processor with 1/4 cup tahini (sesame paste), 1 tablespoon lemon juice, 1/4-1/2 teaspoon salt, and 2-4 cloves of garlic. Blend it all together. If you like it thinner, add some of the reserved liquid until it's the consistency you want. You can sprinkle parsley or red pepper on top for flair.
The hardest thing is finding the tahini, but that's getting easier now that most grocery stores have an ethnic section. It's usually in the Middle Eastern collection.
Of course, if you wanted to come be the Emperor's nanny, we could totally pay you in hummus. *grin*