Perfectly Creamy Humus

What I used:

• 1/4 cup lemon juice
• 1/4 cup tahini
• One 15-oz can chickpeas (garbanzo beans)
• 1 garlic clove
• 2 Tbsp olive oil (plus extra for serving)
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 2-3 Tbsp water
• Dash paprika

Mise-en-place

• Rinse and drain chickpeas.
• Mince or press garlic.

(1)  Combine tahini and lemon juice in food processor.  Process for 1 minute until smooth (will still be a bit sticky).

(2)  Add garlic, olive oil, cumin, and salt.  Process for 1 minute.

(3)  Slowly add chickpeas while processing.

(4)  Add water gradually until reach consistency desired.

(5)  Serve topped with olive oil and paprika.

Storing tips:  You may refrigerate humus in an airtight container for up to 1 week or freeze for up to 4 months (just make sure you use a thin layer of olive oil on the top of your to-be-frozen humus).