The words "pasty" "gritty" or "dry" should never be used in the same sentence as "hummus" unless you're using them to describe the hands of the person eating it. That's why I'm always appalled by the throat-clogging chickpea paste that passes as hummus over here. A good hummus should be soft and velvety, like a half-melted soft-serve ice cream, with a rich nutty flavor that's offset by a hint of tartness and plenty of pungent garlic. Today I'm going to show you how to make a super creamy basic hummus. Once you have the technique down, you can go crazy...