Quick Hummus

• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 1 clove garlic, smashed
• 1/3 cup (75 mL) freshly squeezed lemon juice
• 1/3 cup (75 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) cayenne pepper
• 1/4 tsp (1 mL) ground cumin
• 1/3 cup (75 mL) tahini paste
• 2 tbsp (25 mL) chopped fresh cilantro or parsley
• 1/4 tsp (1 mL) sweet paprika
• 1 tbsp (15 mL) extra-virgin olive oil
• 6 black olives

1. In blender, on high speed, puree chickpeas, garlic, lemon juice, oil, salt, cayenne and cumin.
2. Reduce speed to low, add Tahini Paste and blend until fully incorporated, scraping down sides as necessary.
3. Make ahead: Cover and refrigerate for up to 3 days.
4. To serve, sprinkle with cilantro and paprika and drizzle with oil.
5. Scatter olives over top.

clove garlic, freshly squeezed lemon juice, extravirgin olive oil, salt, cayenne pepper, ground cumin, tahini paste, fresh cilantro, sweet paprika, extravirgin olive oil, black olives

Taken from www.cookstr.com/recipes/quick-hummus (may not work)