This is a recipe I’ve culled over the years and to be honest, is one of the very best hummus recipes around.
I don’t make a point of tooting my own horn but I’ll make an exception here.
Make sure to get the freshest Syrian bread you can find.
Some nice olives help, too.

You will need:

1- can of chick peas (Progresso, if you can get them. They taste the best, imho)
1- clove of garlic
1 1/2- tsp salt
1/2 – 3/4 cup of fresh lemon juice (bottled is GodAwful)
1 cup of sesame Tahini (check the supermarket or middle east store)
pinch of cumin & cayenne pepper
Some decent Olive oil
Paprika (not smoked)

Pour can of chick peas and half the liquid into a food processor.
Process for 30-60 seconds.
Add remaining ingredients (not olive oil or paprika) and blend until smooth.
If too stiff, add a bit more of the reserved liquid from chick peas.
Serve on a round flat dish, drizzle with olive oil and sprinkle with paprika.
Get out the Syrian bread or bagel chips for dipping.

~Dad

This was the restaurant where my wife and I had our wedding reception years ago (’83).
It was located on a hill overlooking the city of  Worcester and had some of the
most unbelievable lamb dishes in the world.
It closed years ago but has left a culinary legacy behind.
We loved the ‘El’ salad and I searched for years for the dressing.
The salad consisted of iceberg lettuce, thinly sliced onions, tomatoes, cucumbers and Kalamata olives.
Feta cheese was upon request. (betta with feta)
I’ve culled the dressing recipe over the years and use it on
baked kibbee sandwiches with lettuce and onion served in a syrian pocket.

1/4 cup of fresh lemon juice
1/2 cup extra virgin olive oil
2 garlic cloves, pressed (or a smidge of garlic powder to taste)
1 tsp. sugar
splash of vinegar
1 1/2 tsp. dried mint leaves
Combine and pour on salad.