Right now, as you are sighing with relief (and my high school English teacher is mortified at the slaughter of my native tongue), there is a splendiferous (Sorry Shep) container of hummus mellowing in my fridge.
Mellowing? Yes, mellowing. I'll explain why in a minute.
I got one of these, as a gift, shortly after we were married. I don't use it that often. When I do, however, I am overwhelmed with gratitude that my food prep time is shrunk by a factor of about a bazillion.
There is a bit of problem with the quantity of garlic shown here. The writers of this book were probably assuming the readers would use normal, grocery store garlic. My garlic comes from gram and papa's place. At gram and papa's place, elephant garlic is grown. Can you say go big or go home? In short, there is probably too much garlic in this for most people. Hence the need to mellow out some in the fridge.
Then scrape it into a bowl, slap on the lid and voila! Hummus that will keep for a hundred years in the fridge. Probably only about 50 on the counter.1. 2.