Ingredients:

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• 1/2 cup of tahini (roasted, not raw)

• 1/4 cup extra virgin olive oil (plus more for garnishing)

• 2 garlic cloves, mashed and roughly chopped

• 2 15-oz cans of chickpeas (garbanzo beans), drained

• 1/4 cup freshly squeezed lemon juice

• 1/2 cup water

• 1/2 teaspoon of salt

• Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley

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Directions:

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• Process tahini and olive oil: In a food processor, combine the tahini and olive oil and pulse until smooth.

• Add remaining ingredients, process until smooth: Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste.

•  Serve: Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley.

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• Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.

• To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking