Hummus - To Die For!

• 1 1/3 cups dried garbanzo beans
• 1/2 cup fresh lemon juice, plus more as needed
• 1/2 cup tahini (see note)
• 4 tablespoons extra virgin olive oil
• 5 garlic cloves, minced
• 3/4 teaspoon salt, plus more as needed
• 1/4 teaspoon ground cumin
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 pinch paprika
• 6 lemon wedges or 6 radishes
• 1/4 cup brine-cured black olives, such as kalamata

1. Pick over the chickpeas and discard any misshapen chickpeas and stones.
2. Rinse the chickpeas and drain.
3. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
4. Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
5. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
6. Remove from the heat and drain, reserving the cooking liquid.
7. In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
8. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
9. Taste and add more lemon juice and salt, if needed.
10. Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
11. Drizzle with the remaining 1 Tbs.olive oil.
12. Sprinkle with the parsley and paprika.
13. Garnish with the lemon wedges and olives and serve.

garbanzo beans, lemon juice, tahini, extra virgin olive oil, garlic, salt, ground cumin, flatleaf, paprika, lemon wedges, brinecured black olives

Taken from www.food.com/recipe/hummus-to-die-for-67569 (may not work)