Ingredients: 1 can (19 oz) chickpeas, drained,1 tablespoon olive oil,Juice of 1 lemon,2 large cloves garlic, crushed,2 tablespoons tahini,2 tablespoons water,1 pinch cumin,1 pinch salt
Instructions:
- Puree the tahini in the food processor for about a minute until it becomes a paste. Then add the olive oil, garlic lemon juice, cumin and salt and pulse until the ingrdients are well incorporated.
- Add the chickpeas (skinned or not) in two batches. Wait for the first batch to be completely smooth until the next one is added.
- The taste will vary. If you want the hummus to be smoother it is up to you to add more lemon juice or water to reach your level of smoothness.
- Pour hummus into a bowl.
- Garnish with garbanzo beans in the middle of the bowl, paprika (hot or mild), and add your best extra virgin olive oil on top.
- Serve with warm pita bread (whole wheat preferred).
