Ingredients 1½ cups canned garbanzos or chickpeas, drained and liquid reserved 3 tablespoons tahini or sesame paste 3 to 4 cloves garlic, minced ¼ teaspoon ground cumin ½ teaspoon fine salt ¼ cup lemon juice 4+1 tablespoons extra virgin olive oil
Paprika powder 1. In a blender or food processor, combine the garbanzos, tahini, garlic cloves, cumin, salt and lemon juice. 2. Once fully blended, begin to puree the mixture on high speed as you slowly pour in the 4 tablespoons of olive oil. Keep pureeing until very smooth and silky. 3. Transfer the hummus to a serving dish and garnish with a dash of olive oil and generous sprinkle of paprika powder. Serve with warm pita triangles.
Photography by David Hanson Ong food styling by Cleone Baradas