Very Yummus Hummus

• 1 (15 1/2 ounce) can chickpeas (garbanzo beans, drained reserving about a 1 tbsp of drained liquid)
• 1 large lemon, juice of
• extra virgin olive oil
• 1/4 cup tahini paste (sesame paste)
• 2 -4 garlic cloves, crushed
• 1 -2 teaspoon ground coriander
• 1 -2 teaspoon ground cumin
• 1/8 - 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon black pepper
• paprika (to garnish)

1. Place the drained chickpeas, and garlic in a food processor and pulse until finely chopped.
2. Add reserved liquid, tahini, lemon juice and 1/3 cup of Olive Oil and process until smooth consistency is reached. (Gradually add a Tablespoon of Olive oil at a time until light and fluffy texture is reached if necessary).
3. Add remaining spices.
4. Refrigerate for at least 6 hours to let flavors blend. Best if made the day before and given 24 hours in refrigerator.
5. I like to serve the hummus in a clear glass bowl. I drizzle extra virgin olive oil over top and sprinkle with a little paprika. Serve with fresh pita bread, pita chips, crackers, and/or veggies.

chickpeas, lemon, extra virgin olive oil, tahini paste, ground coriander, ground cumin, cayenne pepper, black pepper, paprika

Taken from www.food.com/recipe/very-yummus-hummus-166722 (may not work)