Hummus recipe

 Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed or boiled chickpeas
• 1/4 cup fresh lemon juice (about 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 water
• Dash of paprika, for serving (optional)
• Chopped fresh parsley, for serving (optional)

Instructions:

1. In a food processor, combine the tahini and lemon juice. Process for 1 minute, scrape the sides and bottom of the bowl, then process for an additional 30 seconds.

2. Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process for another 30 seconds.

3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas. Process until the hummus is well blended and smooth.

4. If the hummus is too thick or not as smooth as you'd like, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the desired consistency.

5. Taste and adjust the seasoning with additional salt, if needed.

6. Serve the hummus with a drizzle of olive oil, a sprinkle of paprika, and chopped fresh parsley if desired.

Note :I usually use home boiled Garbanzo beans with that Hummus taste really better so try with that.