Following the advice of some of the reviewers, I added an extra lemon and only used half the amount of tahini. When I tried the hummus after mixing it, it wasn't very good. It tasted okay after a few hours. Next time I will use even less tahini and maybe a little more olive oil.
Hummus
from Best Recipes in the World by Mark Bittman via the Epicurious iPad App
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini, optional, with some of its oil
1/4 cup extra virgin olive oil, plus oil for drizzling
2 garlic cloves, peeled, or to taste
Salt and black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish
1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
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