You can vary this spread by adding chopped or pureed cilantro, basil, roasted bell peppers, or chili peppers, olives (any kind will do), scallions, chives, or lemon, lime, or orange zest.
Makes 1¼ cups.
1 16-ounce can chickpeas, drained and rinsed
1 to 2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (about 1 lemon)
½ teaspoon ground cumin, or more to taste
½ teaspoon Hungarian paprika, plus additional for garnish
1 teaspoon soy sauce, or more to taste
½ teaspoon kosher salt
¼ to ½ teaspoon black pepper
Lemon, lime, or orange slices, for garnish
1. Place the chickpeas and garlic in a food processor fitted with a steel blade and process until smooth. While the machine is still running, gradually add the oil, lemon juice, cumin, paprika, soy sauce, salt, and pepper, and process until smooth.
2. Transfer to a small bowl and serve immediately or cover and refrigerate for up to 2 days. Garnish with the additional paprika and the lemon.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)