1 can (19 oz) chickpeas, drained
1 tablespoon olive oil
Juice of 1 lemon
2 large cloves garlic, crushed
2 tablespoons tahini
2 tablespoons water
1 pinch cumin
1 pinch salt
Puree the tahini in the food processor for about a minute until it becomes a paste. Then add the olive oil, garlic lemon juice, cumin and salt and pulse until the ingrdients are well incorporated. Add the chickpeas (skinned or not) in two batches. Wait for the first batch to be completely smooth until the next one is added.
The taste will vary. If you want the hummus to be smoother it is up to you to add more lemon juice or water to reach your level of smoothness.
Pour hummus into a bowl. Garnish with garbanzo beans in the middle of the bowl, paprika (hot or mild), and add your best extra virgin olive oil on top. Serve with warm pita bread (whole wheat preferred).