WHEW! Hey, gotta cover all bases! There are so many versions of this recipe here and elsewhere, but none just like this one, which I found in "The Best International Recipe" cookbook by Cook's Illustrated. Outstanding balance of flavors. C.I. points out the benefit of rubbing the skins off of the chickpeas/garbanzo beans with a kitchen towel: a far smoother hummus! I'm seriously stunned by how much better this makes it. Also, substituting half of the olive oil in the average recipe with water allows the flavors of all other ingredients to shine and not be overpowered by the olive oil. I used sumac, paprika, cilantro, olive oil and cumin as garnishes in the photographed batch, but you can use more chili powder, parsley, pine nuts or black olives. Serve with pita chips.