Makes about 2 cups
This recipe calls for cooked dried beans, but you can substitute 1 can (15 or 16 ounces) of chickpeas rinsed and drained. Use the bean liquid or water to thin the hummus.
1-2 large garlic cloves
2 cups cooked chickpeas (reserve the cooking liquid)
2 tablespoons tahini
1/4 cup lemon juice
1/2 teaspoon ground cumin
Large pinch of cayenne, more to taste
Salt to taste
2 tablespoons extra-virgin olive oil, plus extra for drizzling
Smoked paprika (optional) for sprinkling
Place garlic cloves in a food processor and mince. Add chickpeas, tahini, lemon juice, cumin, cayenne, salt, and 2 tablespoons olive oil; process until pureed. Thin with reserved liquid or water to desired consistency. (Can be covered and refrigerated a week or more.)
When ready to serve, spoon hummus onto a large plate or platter with desired accompaniments. Drizzle hummus with olive oil and sprinkle with optional paprika. Serve.