Hummus with a New Orleans Touch

Toss those chickpeas, garlic, lemon juice, olive oil, salt, cumin, and tahini into your food processor, cher. Don't be shy with that tahini - it's what makes this sing.

Let that machine work for you, baby. Process for a good 2-3 minutes until it's smooth as silk and creamy as my mama's butter beans. Stop and scrape down the sides every minute or so. (If it's too thick, drizzle in a little cold water while it's running until you get that perfect consistency)

Taste and adjust - more lemon if you want brightness, more salt if it needs waking up. Serve right away with whatever makes you happy, or cover tight and let it rest in the fridge.