1 15 oz can Garbanzo beans (chickpeas), drained and rinsed
1 clove garlic, roasted
cup Tahini
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.