2 15-oz cans chickpeas (garbanzo beans), drained
1/2 cup tahini (sesame paste)
4-6 cloves garlic
approximately 1/2 cup water
1/3 cup lemon juice
1/4 cup olive oil
1/2- 1 tsp cumin powder
salt to taste
parsley and/or pine nuts for garnish (optional)
1. In a food processor, blend the chickpeas, tahini, garlic, cumin, water, half of the olive oil, salt and lemon juice until smooth. Add additional water or lemon juice to reach desired consistency.
2. Place hummus in a serving dish, sprinkle with remaining olive oil, pine nuts, minced parsley, and paprika. Serve as a dip for pita wedges or fresh vegetables.