Ingredients:

·    3 cloves garlic

·    ½ cup tahini

·    1 tablespoon olive oil

·    ½ teaspoon cumin

·    ½ teaspoon salt

·    1 lemon, juiced

·    2 tablespoons cold water

·    1 (15 ounce) can chickpeas, drained and rinsed

Directions:

1.   Drain and rinse chickpeas. Transfer to a small pot and cover with water. Bring to a boil and let simmer for about 20 minutes. Then drain and put in the fridge for a couple minutes.

2.  Add garlic, olive oil, tahini, cumin, salt, lemon juice and 2 tablespoons of cold water to a food processor. Blend until smooth.

3.  Add chickpeas and blend for about 5 minutes, scraping down the sides occasionally. Cutting short the blending time will result in less creamy hummus. Add in more cold water, 1 tablespoon at a time, until it reaches your desired consistency.

4.  Top with a drizzle of olive oil, paprika and chopped parsley. Enjoy!