Hummus

• 4 clove(s) garlic cloves, peeled
• 1 large lemon
• 1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
• 2 tablespoon(s) tahini
• 3 tablespoon(s) olive oil
• 2 tablespoon(s) water
• 1/2 teaspoon(s) salt
• 1/8 teaspoon(s) ground red pepper, cayenne
• 1/2 teaspoon(s) paprika
• 2 tablespoon(s) chopped fresh cilantro (optional)
• Pita Bread Wedges
• Olives (optional)

1. In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain.
2. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine beans, tahini, garlic, lemon peel and juice, oil, water, salt, and ground red pepper.
3. Puree until smooth. Transfer to platter; cover and refrigerate up to 4 hours. To serve, sprinkle with paprika and cilantro, if using. Serve with pita bread wedges and olives.

garlic, lemon, cans, tahini, olive oil, water, salt, ground red pepper, paprika, fresh cilantro, bread

Taken from www.epicurious.com/recipes/member/views/hummus-50124813 (may not work)