Hummus
Tahini, olive oil, Salt and pepper, garbanzo beans, garlic.
Peel whole garlic cloves and place in food processor. Pulse until it's completely pulverized. Add once 20 oz. can of garbanzos with 1/2 to 3/4 of it's liquid. Next add a 20 oz. can of fully drained garbanzos. Process until it's mostly smooth. Add 2 Tbs. of Tahini, a Tbs. of lemon juice, 2 heavy pinches of kosher salt (NOT table salt!) and 7-10 grinds of black pepper (not gun powdered, canned, preground pepper). Process and stream in (very slowly) about 1/3 cup of olive oil until hummus is very smooth, airy and develops a slight sheen.
Cut a pita into triangles, slap it in the oven until it's nice and toasty, and then start dippin'.
Peel whole garlic cloves and place in food processor. Pulse until it's completely pulverized. Add once 20 oz. can of garbanzos with 1/2 to 3/4 of it's liquid. Next add a 20 oz. can of fully drained garbanzos. Process until it's mostly smooth. Add 2 Tbs. of Tahini, a Tbs. of lemon juice, 2 heavy pinches of kosher salt (NOT table salt!) and 7-10 grinds of black pepper (not gun powdered, canned, preground pepper). Process and stream in (very slowly) about 1/3 cup of olive oil until hummus is very smooth, airy and develops a slight sheen.
Cut a pita into triangles, slap it in the oven until it's nice and toasty, and then start dippin'.