This is the best hummus recipe you'll ever try. First you take the chickpeas (garbanzo beans) and soak them overnight. Then boil them for about 35–40 minutes until soft; strain them and put aside. If you want you can also buy them in a jar or can from the supermarket—just don't tell anyone!

In a food processor or blender add about 1 oz. of water (a splash) and all the remaining ingredients, puréeing them until they make a thick Tahini paste. Put a couple of tablespoons aside to use for plating at the end.

Then I add the garbanzo beans to the mix and purée again. You just have to taste the hummus recipe to see if it's right, and if it's too thick add more water, pepperocini brine, or lemon juice. When it's "sooo good" you know you've done it right!