| 1 | 15 oz can | Garbanzo beans (chickpeas), drained and rinsed |
| 1 | clove | garlic, roasted |
| ⅓ | cup | Tahini |
| ⅓ | cup | water |
| ¼ | cup | extra virgin olive oil |
| 2–3 | Tbsp | lemon juice, to taste |
| ½ | tsp | salt |
| ½ | tsp | paprika |
| ¼ | tsp | ground cumin |
Combine all ingredients in a small food processor or blender. Puree until very smooth, at least 2 minutes. Cover and chill for at least 4 hours to let flavors develop. Makes about 2 cups.
This recipe is adapted from a recipe for "Hummus with Toasted Pine Nuts, Cumin Seeds, and Parsley Oil" from Ruth Reichl's excellent The Gourmet Cookbook. I wanted a recipe that would make a smaller quantity, that was as delicious as anything I might buy at the store, and was simpler to make. This is what I came up with. Feel free to do your own tinkering.