I don't use use recipes, I just cook. Some recipes are complete and some not so much. Got a question or need more detail? Ask me. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.
Finally, some major progress on the hummus front. Weeks of testing and studying garlic chemistry did not get the results I wanted. Smashing garlic with lemon to retard the chemical reaction in garlic that creates pungency resulted in too little garlic character and just adding fresh minced garlic was too pungent and biting. Roasted garlic was an improvement but required planning ahead. Roasting in the microwave was pretty much a failure. So I thought about how I approach making a garlicky dish like shrimp scampi...cook crushed garlic in olive oil with gentle heat, taking care not to brown it. Simple! No microwave, no crushing in lemon juice, no roasting. This is so basic I just didn't see it.
This hummus is very flavorful and serves as a great dip or as a base for veggies or meat.
You can make incredible hummus at home. Not just kind of good. Great! This recipe can be done with dried chickpeas as well, but you have to think ahead. It can be done with black beans as well. I'm going to give a bunch of options here. The point is that you can make good hummus really easily and fast. After looking at a huge number of recipes and articles, I've concluded that there is a wide variation in how people make it.