Ingredients:
• 2 cans chickpeas, 15.5 ounces each
• 1/4 cup lemon juice
• 1/4 cup sesame tahini, well stirred
• 2 cloves garlic, roughly chopped
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil
• 1 tablespoon freshly chopped parsley, for garnish (optional)
• Paprika, for garnish (optional)
Directions:
1. Reserving the liquid from the cans, drain the chickpeas in a colander.
2. In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil and 1/3 cup of the reserved canning liquid.
3. Process for several minutes until smooth and creamy.
4. Taste for flavor and check consistency (hummus should hold its shape when you drag a spoon through it). Add more liquid and seasonings if necessary.
5. Transfer the hummus to a serving bowl and garnish with fresh parsley and paprika.
6. Serve at room temperature with pita bread or pita chips.
