@Wes Mantooth
This is how I eat my hummus with some rice crackers (crunchmaster that I get from costco). This has been my first break snack for like three years now. I go threw about a quart of hummus a week, buy dried chickpeas in 5lb bags and Lebanese tahini in 32oz jars. Lebanese tahini is the only kind I'll use after trying a dozen or so varieties. I strongly prefer Alkanater Tahini.
My hummus is pretty strong on the lemon and garlic, well and tahini for that matter. Here's my recipe that is not really like any recipes I find for hummus.
2 cups dried chickpeas, soaked overnight.
1 cup fresh lemon juice (6-7 lemons)
1 cup tahini (Lebanese is best)
1 head of Chinese garlic (doesn't have to be Chinese garlic, but that garlic is MUCH more uniform clove to clove and even more so head to head, plus I think it's a little milder)
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Kosher Salt
1/2 Tbsp cumin
water to add if it needs to be thinned out a little
First soak the chickpeas overnight with approx 1/4 C of baking soda added to the water and mixed in.
Drain the chickpeas, rinse then add enough water to cover plus about 2 inches,
Cook chickpeas in pressure cooker for 10 min at high pressure. Let sit until pressure naturally releases.
Juice lemons until you have 1C juice. Add to large food processor.
Peel the garlic and add to food processor. Run the food processor to chop the garlic in the lemon juice. Let this sit for a minute or two, the lemon juice will help make the garlic less harsh.
Add tahini to the food processor. Run the food processor for at least 2 min. The result should be a soft paste.
Add olive oil, cumin and salt. Incorporate by running the food processor.
Add cooked and drained chickpeas. Make sure they are drained well or your hummus might be too thin. Run food processor for several minutes. Check for texture and consistency. Should be able to hold a peak but should not be so thick it will snap a cracker while trying to eat. If too thick add a little water, run teh food processor a bit and check again. If too thin... ??? add a little tahini, but really just take note and do better next time. You can use a combo of water and olive oil or just olive oil to thin it out if you'd prefer. If it's a bit rough and not too thin add a little olive oil. If it doesn't get better then think about what you did wrong soaking and cooking the chickpeas, may need to cook them longer if you soaked them for at least 8 hours.