Bought hummus from our favorite place.
This is a large 3-4 portions tub. Topped with cumin and parsley. When ordering take away, I always ask for the chickpeas and ful (fava beans) seperatly, so each of us can place them on his own serving. This place serves the hummus while still very warm. So we make sure to eat it while fresh and gently reheat if necessary.
Necessary condiments: Olives, onion, pickles and tomatoes as a snack. Cumin, red and green zchug (I don't like the green kind that much), parsley and lemon to be placed on the hummus. And not pictured, warm and fluffy pitas.
My portion, with ful and chickpeas.
Topping and condiments aside, hummus has 5 ingredients: chickpeas, tahini, garlic, lemon and salt (many use baking soda in the cooking water, but that's more of a technique then ingredients). Yet, it is fascinating to see how the change in ratios, method and source of raw ingredients effects the final outcome, with each hummus tasting so different from one another.
This one (which I grow up eating, and is my favorite), has a very nutty flavor, almost peanuty, and a thick, almost sticky texture. The hummus I make is very different, good in it's own way 
(I might make some next week).
Hummus always makes for quite a heavy meal. I wouldn't refuse a siesta.
