from abby

Delafield makes this in triple recipes; with the size food processor I now have, I'll likely make it in halves. To each their own. The extra salt, olive oil, and cumin make this really good.

• 2 cups cooked chickpeas
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced or pressed
• 1 teaspoon ground cumin
• 1 1/2 teaspoons sea salt
• 3 tablespoons extra virgin olive oil
• 1/4-1/2 cup reserved chickpea cooking liquid
• paprika and black pepper to taste
• garnish: parsley and/or paprika

1. combine chickpeas, tahini, lemon juice, garlic, cumin, salt, and olive oil in food processor and blend until smooth
2. with motor running, slowly add chickpea cooking liquid until desired consistency is reached
3. put hummus in bowl and sprinkle with parsley and/or paprika

i've liked it the best when i've used freshly cooked chickpeas, but canned ones are also fine -- just save some of the liquid when you drain them. if you want to splurge for organic beans, eden makes some very good ones.

this is also really good with toasted pita bread -- get some fresh pita, cut it into triangles, brush with olive oil and sprinkle with salt, pepper, and paprika, and toast in the oven at 350 until browned. yum.