1 (15-oz) can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons juice from canned chickpeas or water form cooked chickpeas
Dash of ground paprika or cumin or smoked paprika for serving. (Make it your own)
In a food processor, or medium bowl combine the tahini and lemon juice and process or use an immersion blender for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps to make the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, (save the juice) and rinse the chickpeas. Add half of the chickpeas to the mixture and process/blend for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
If the hummus is too thick, or still has bits of chickpea, add 2 to 3 tablespoons of juice you saved from can until you reach the perfect consistency.
Serve hummus with a drizzle of olive oil and dash of paprika.
You can also top with roasted pine nuts or roasted red peppers or roasted garlic for a variety of flavors.
Store homemade hummus in an airtight container and refrigerate up to one week.