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Not a really big fan of tahini in the first place. Using the recipe from Mark Bittman's Best Recipes. Was suspicious of the amount while I was making it, but what the heck, I've heard good things.

I've made it for the 4th of July, so I shoved it in the fridge so the flavors could blend, and maybe I'll be happier with it. I *might* have some leftover garlic confit (after I make some other things this week) to add to it, and I was also thinking more lemon might mellow it out.

Any other suggestions? I'm sure others will like it well enough, but I'd like to be able to enjoy some of it too!

Why not just add more of the other ingredients to meet the tahini/chickpea/oil ratio you prefer?

"Duh" on my part. I might be able to do that.... if I have time to cook the chickpeas between parties on the 4th (morning brunch party for parade watching, then evening fireworks party). Of course that means I'll probably end up with about 12 cups of hummus, but I wouldn't be surprised if my family still polished it all off!!

If you don't have time, canned chickpeas work just fine, too.

Speaking of canned - I was at Costco the other day and saw this humongous can of chickpeas for an unbelievably low price. I kept wanting to take it, but the hummus wouldn't last long enough for me to get through it all. . .darn, maybe I need to have a party just so I can buy it

I've found canned chickpeas to work better for hummus than dried. I also like the ones from the Mediterranean better than the ones from Mexico. A can of chickpeas, good squirt or two of lemon, 1/2 tsp cumin, couple Tbs tahini, one clove (interior) garlic, and some toasted pine nuts makes a decent hummus.

choey -- i'm intrigued about the "interior" bit. what do you mean? if you literally mean an interior clove, why use it as opposed to any other clove?

I meant the smaller cloves from the center of a head of garlic. They are a bit milder than the outer cloves and I prefer them in hummus. The outer ones are the sine qua non of spaghetti aglia e olio.