Hummus

1 can (about 16 ounces) chickpeas, drained (reserve the liquid), rinsed, and patted dry

2 garlic cloves, split, germ removed, and chopped

1/3 cup well-stirred tahini

2 tablespoons fresh lemon juice, or to taste

About 1/2 teaspoon ground cumin (optional)

Salt and freshly ground pepper

Put the chickpeas, garlic, tahini, and lemon juice in a food processor and whir until smooth. With the machine running, add some of the reserved chickpea liquid a little at a time until the hummus is a nice thick, scoopable texture-you’ll probably need about 4 tablespoons of liquid. Add the cumin, if you’d like, tasting to get the amount you want, then season with salt and pepper and more lemon juice, if you think it need it.

Scoop the hummus into a bowl or refregerator container, press a piece of plastic wrap against the surface, and chill until serving time. (The hummus can be refrigerated for up to 3 days.)