Mark Bittmans Hummus

• 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
• 1/2 cup tahini, with some of its oil
• 1/4 cup extra virgin olive oil
• 2 cloves peeled garlic, or to taste
• Juice of 1 lemon, plus more as needed
• Salt and freshly ground black pepper
• 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
• Chopped fresh parsley leaves for garnish

1. Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth puree.
2. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed.
3. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

chickpeas, tahini, extra virgin olive oil, garlic, lemon, salt, ground cumin, parsley

Taken from cooking.nytimes.com/recipes/12703 (may not work)