- Two 15-ounce cans chickpeas (garbanzo beans) drained, liquid reserved
- 3 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground cumin (orginal recipe calls for 1/2 teaspoon)
- 1/3 cup tahini, stirred well
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil, plus extra for service
Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.
Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth.
To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with smoked paprika if desired.
