2 cups canned garbanzo beans (chickpeas), drained
1/3 cup or less to taste, tahini
1/4 cup lemon juice, fresh
1 tsp salt
2 cloves garlic
1/4 tsp cumin
1/4 tsp paprika
2 tbsp olive oil
1. Add the tahini and the lemon juice to a small bowl and whisk until slightly foamy. This will help give the hummous a creamier consistency later on.
2 – 0ption 1: Add the tahini mixture with the garbanzo beans, half the olive oil, salt, cumin and garlic in a food processor. Blend until smooth. Transfer mixture to a serving bowl.
2 – option 2: I’ve thrown in this brief extra step, as an option. I find that hummous will turn out creamier if you first boil the canned chickpeas for 2 minutes, to soften them. You can add the garlic to the boiling water during this step. Drain, then add the chickpeas and garlic to the food processor with the remaining ingredients and blend until smooth. Serve.
3. Drizzle the remaining olive oil over the garbanzo bean mixture. Sprinkle with paprika.
4. Serve with pita bread or home-made bagel crisps