Restaurant-Style Hummus

1. Combine water and lemon juice in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute. With machine running, add tahini mixture in steady stream; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve. (Hummus can be refrigerated for up to 5 days; refrigerate garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if texture is too thick.)

ARTICHOKE-LEMON HUMMUS
Rinse and pat dry 1 cup drained canned artichoke hearts. Chop 1⁄4 cup artichoke hearts and set aside for garnish. Increase lemon juice to 4 tablespoons (2 lemons) and omit cumin. Process entire can of chickpeas (do not reserve 2 tablespoons) along with remaining 3⁄4 cup artichokes and 1⁄4 teaspoon grated lemon zest in step 2. Garnish hummus with reserved artichokes, 2 teaspoons chopped fresh parsley or mint, and olive oil.

HUMMUS WITH SMOKED PAPRIKA
Process entire can of chickpeas (do not reserve 2 tablespoons) in step 2 and substitute 1 teaspoon smoked paprika for cumin. Omit cilantro. Garnish hummus with 1 tablespoon thinly sliced scallion greens, 2 tablespoons toasted pine nuts, and olive oil.

ROASTED GARLIC HUMMUS
Remove outer papery skins from 2 heads garlic; cut top quarters off heads and discard. Wrap garlic in aluminum foil and roast in 350-degree oven until browned and very tender, about 1 hour. Meanwhile, heat 2 tablespoons olive oil and 2 thinly sliced garlic cloves in 8-inch skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel–lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from their skins (you should have about 1⁄4 cup). Substitute garlic cooking oil for olive oil in step 1 and omit cumin. Process entire can of chickpeas (do not reserve 2 tablespoons) along with roasted garlic puree in step 2. Garnish hummus with toasted garlic slices, 2 teaspoons chopped fresh parsley, and olive oil.

ROASTED RED PEPPER HUMMUS
Omit water and cumin. Process entire can of chickpeas (do not reserve 2 tablespoons) along with 1⁄4 cup jarred roasted red peppers that have been rinsed and dried thoroughly with paper towels in step 2. Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons chopped fresh parsley, and olive oil.

ULTIMATE HUMMUS
Pick through and rinse 1⁄2 cup dried chickpeas. Place beans in large bowl, cover with 1 quart water, and soak overnight. Drain. Bring beans, 1⁄8 teaspoon baking soda, and 1 quart water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving 1⁄4 cup bean cooking water, and cool. Continue with recipe, replacing tap water with cooking water.