My dear friend Louise Ostrow is also a fabulous cook. Her homemade hummus was a hit at a recent gathering. It's great with chips or crackers. Another tasty combination is to serve it on crackers (she used Mary's Gone Crackers, which are gluten free) and top it with smoked salmon and a thin slice of Campari tomato.
2 15-oz cans garbanzo beans (a.k.a chickpeas)
1/3 generous cup sesame tahini
2 tsp kosher or sea salt
4 to 5 lemons, juiced
4 cloves garlic, crushed
1 tbsp olive oil
Empty both cans of garbanzo beans, including liquid, into a sauce pan. Heat over medium flame for 15 minutes. Drain beans and process in food processor until they are the consistency of dough. You can also mash them by hand. Set aside.
Put tahini in a large bowl. Add salt and juice from three lemons and mix well. Add crushed garlic and oil, and mix well. Pour tahini mixture over the mashed garbanzo beans. Mix well. Taste to see if you want to add juice from the additional lemons.