Ingredients :

• Canned chickpeas — No need to soak them overnight — canned ones do a great job here. Rinse them well under cold water to remove the canning liquid that gives a metallic aftertaste. A 400 g drained can gives about 250 g, which corresponds to the 450 g indicated in the recipe when including well-drained chickpeas.
• Tahini — This is what makes the difference between a flat hummus and a hummus with character. Tahini is sesame paste — not sweetened sesame butter. Get it from a Middle Eastern grocery store if you can; brands like Al Yaman or Baroody are much better than what you find in supermarkets. It should smell like toasted sesame, not rancid. If yours has been at the back of the cupboard for six months, check that it’s not too bitter.
• Lemon — A fresh lemon, not bottled juice. You can taste the difference. And take the opportunity to grate the zest before squeezing it — two or three passes on a fine grater are enough; it brings a floral note that the juice alone doesn’t have.
• Garlic — One clove is enough. Hummus shouldn’t explode with garlic — it should just have that slightly pungent background that disappears behind the tahini. If you want something milder, you can lightly sauté it in a pan for 30 seconds before adding it.