15 oz. can chickpeas (garbanzo beans)
1/4 c. fresh lemon juice, more or less depending on taste
1/2 c. tahini
4-5 garlic cloves
2 T. olive oil, plus more for serving
1/2 to 1 tsp. salt, depending on taste
2 -3 T. water from garbanzo bean can
Crushed red pepper to taste
Drain garbanzo beans and keep water for later use. In a food processor, combine all ingredients, except the red pepper and drained water. Process until it turns into a very smooth and creamy consistency. If the hummus is too thick, add drained water. Once the hummus is very smooth, add the red pepper. Mix for approximately 1 minute.
To Serve: Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
To Store: Store homemade hummus in an airtight container and refrigerate up to one week.
Presented by: Al Harb, Harby's Pizza and Deli