There is nothing like fresh hummus and it is really easy to make. The names chickpea and garbanzo are the same and interchangeable, with garbanzo being the Spanish name.
- 2 cups drained well-cooked canned garbanzo beans, cooking liquid reserved if possible
- 3 cloves peeled garlic, or to taste
- 1/4 cup extra virgin olive oil
- 1/2 cup tahini, with some of its oil
- 1 tablespoon ground cumin or paprika, or to taste
- Juice of 1 lemon, plus more as needed
- Salt and freshly ground black pepper
Put the garbanzo beans, tahini, cumin or paprika, olive oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process.
Add garbanzo-cooking liquid or water as needed to produce a smooth purée. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed.
- Chopped fresh parsley leaves for garnish
- Ground cumin or paprika used for sprinkling and garnish
- Drizzling of olive oil
Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.