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1 can (15 oz) chickpeas (garbanzo beans) 1/4 cup lemon juice 1/4 cup tahini 1 large garlic clove, minced (or more if desired) 2 tbsp olive oil 1 tsp salt 1/2 - 1 tsp cumin (depending on personal taste) 2 tbsp water paprika garlic infused olive oil
Process the tahini and lemon juice together in a mini food processor.
Add in olive oil, garlic, cumin and salt. Process for 30 seconds or so.
Add chickpeas (that have been drained and rinsed) 1/2 a can at a time, processing in between additions, until the mixture is smooth.
Add water and mix until smooth and creamy.
To serve - place hummus in serving dish, sprinkle with paprika and drizzle olive oil over the top (I used garlic infused olive oil).