Homemade Hummus

• 2 cloves Garlic
• 2 cups Cooked Chickpeas (reserve The Cooking Liquid)
• 2 Tablespoons Tahini
• 1/4 cups Lemon Juice
• 1/2 teaspoons Ground Cumin
• 1 pinch Salt To Taste
• 1 pinch Cayenne, More To Taste
• 2 Tablespoons Extra Virgin Olive Oil, Plus Extra For Drizzling
• 1 pinch Smoked Paprika (optional) For Sprinkling

1. This recipe calls for cooked dried beans, but you can substitute 1 can (15 or 16 ounces) of chickpeas rinsed and drained.
2. Use the bean liquid or water to thin the hummus.
3. Place garlic cloves in a food processor and mince.
4. Add chickpeas, tahini, lemon juice, cumin, cayenne, salt, and 2 tablespoons olive oil; process until pureed.
5. Thin with reserved liquid or water to desired consistency.
6. (Can be covered and refrigerated a week or more.)
7. When ready to serve, spoon hummus onto a large plate or platter with desired accompaniments.
8. Drizzle hummus with olive oil and sprinkle with optional paprika.
9. Serve.

garlic, chickpeas, tahini, lemon juice, ground cumin, salt, cayenne, olive oil, paprika

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-hummus/ (may not work)