With the risk of boring you senseless with a hummous recipe, I have actually long battled with the correct ratio of tahini to olive oil to chickpeas to garlic to lemon juice to salt to..... And then the kids came along who, it would appear, would like something entirely different. For me, the perfect hummous should have texture rather than being overblended, with a spike from the cayenne pepper and a touch of Middle East from the cumin. My children prefer salt and lemon juice however. Here is my tried and tested formula for the kids therefore, which as an adult, you can later spice up with whatever you like....
p.s. while this is perhaps blasphemous, I can't bare tahini so omit it...
What you need
1 can of chickpeas, drained
1/4 cup of your finest olive oil
1 clove of garlic, minced
Pinch of salt
Juice of 1/2 lemon
For a more adult and exciting flavour, add 1/2 teaspoon of ground cumin and a pinch of cayenne pepper.
Method:
Place all the contents in the food processor and blend until smooth. Serve with warm, buttered toast or pitta breads and chopped raw vegetables.