This recipe is based on one I saw in a magazine. At first it seemed like the flavors would be a strange combination, but after making a few tweaks, I think the flavors go really well together. They are even better after sitting in the refrigerator overnight and easy to do gluten-free just by using appropriate pasta.
As I said with the Falafel, I love chickpeas and hummus is a classic chickpea-based dish. This tastes even better after it's chilled for a little while to let the flavors mingle. This is a very flexible recipe and the amounts of garlic, lemon, oil, and tahini can be adjusted to suit your taste, or you can add other flavors. I usually add a tablespoon of raw honey to cut down on the sharpness of the garlic.