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.

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