Hummus

Ingredients

250 g canned chickpeas or 1 1/2 c. dry chickpeas

1/4 c. (60 ml) lemon juice

1/4 c. (60 ml) tahini

1 small clove garlic

2 T. olive oil

1/2 t. ground cumin

salt

black pepper

2-3 T. water

pinch of red pepper for garnish when serving

If the chickpeas are not from a can, soak them overnight.
Drain them and cover with water, boil for 10 minutes at high heat.
Reduce the heat and let the chickpeas simmer for about an hour or until tender.
Drain, reserving the liquid.
It is good to peel each grain from its skin.
Place in a blender, add the tahini, garlic, cumin, and lemon juice. Blend until smooth.
Season with salt and black pepper.
If it thickens after standing, dilute with 2-3 tbsp. of water.
Place the hummus in a dish, form a spiral in the center, and drizzle the olive oil along it.
Sprinkle with paprika; optionally, sprinkle with chopped parsley and garnish with olives.
Hummus can last up to one week in the refrigerator if stored in a covered container.