Recipe adopted from The New Best Recipe.
Besides its ease, I think what I like most about this side dish is the freshness that you get. Largely due to the fresh lemon juice, some fresh cilantro can really add a nice freshness as well. Although the recipe below is awesome on its own, consider adding additional roasted garlic, chipotles, or sun dried tomatoes for some variations.
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove, minced
3/4 teaspoon Kosher salt
Pinch cayenne pepper (optional)
3 tablespoons (~1 lemon) freshly squeezed lemon juice
1/4 cup tahini
1/4 cup extra-virgin olive oil
1 to 3 tablespoons water
Add the chickpeas, garlic, salt, cayenne, lemon juice, tahini, and olive oil to a food processor and process until smooth. [Side note: An immersion blender does a great job as well if you don't have a food processor]. Add 1 tablespoon water and process. Continuing adding 1 or 2 more tablespoons water, if you wish, for a less viscous hummus. Although it can be eaten right away, refrigerate for several hours first for best results. Garnish with paprika, extra-virgin olive oil, and/or cilantro and serve with chips or pita wedges.