As posted on Boston.com

• 2 1/2 cups canned chickpeas, drained, with liquid reserved
• Juice of 2 to 2 1/2 lemons, or to taste
• 2 cloves garlic, crushed
• 1/2 teaspoon salt, or to taste
• 4 to 5 tablespoons tahini (sesame paste)

1. In a food processor, puree the chickpeas until they are smooth.
2. Add the juice from 2 of the lemons, garlic, salt, tahini, and a little of the reserved chickpea liquid. Work the mixture to a puree. Transfer the hummus to a bowl and taste for seasoning. Add more lemon juice and salt, if you like. Serve with pita.
Adapted from ''The New Book of Middle Eastern Food"