Huh Huh Huh Huhmmos

• 2 cups garbanzo beans, reserve about 1 cup liquid
• 13 cup tahini
• 2 tablespoons olive oil
• 14 cup olive oil
• 1 tablespoon garlic, minced
• 14 cup fresh lemon juice, to taste
• salt, to taste
• 2 teaspoons spanish smoked paprika
• 2 tablespoons walnuts, roasted for garnish or 2 tablespoons pomegranate seeds, for garnish
• fresh mint sprig, for garnish

1. Combine the beans, tahini, 2 tablespoons olive oil, garlic, and lemon juice in a blender.
2. Blend until smooth, adding more cooking liquid if necessary.
3. Taste and adjust seasoning, adding salt at this time.
4. Cover and set aside at room temperature for approximately 2 hours.
5. In a small saucepan, combine the remaining 1/4 cup olive oil and the smoked paprika.
6. This next step you need to be diligent: Place pan over medium to medium-low heat and stir *frequently* until the olive oil turns red, about 2 minutes.
7. (The first time I made this I burnt the mixture because I: was not paying attention and the heat was too high!)
8. If you burn the oil, you have to start over I must stress.
9. Once you've infused the oil, strain it through a fine mesh sieve into a small container.
10. Set aside.
11. When ready to serve the hummus, spread the dip on a serving platter.
12. Use the back of a spoon to form an indentation in the center of the dip and fill with the olive oil/paprika infusion.
13. Sprinkle dip with the toasted walnuts (or pomegranates) and garnish with fresh mint spring.
14. Serve with your favorite bread.
15. Remember: always serve hummus at room temperature for best flavor!

garbanzo beans, tahini, olive oil, olive oil, garlic, lemon juice, salt, spanish smoked paprika, walnuts, mint sprig

Taken from www.food.com/recipe/huh-huh-huh-huhmmos-255726 (may not work)