Our Favorite Hummus

Ingredients

1 15 oz. can garbanzo beans, rinsed and drained

1/3 cup tahini

4 tablespoons water

1/2 teaspoon ground cumin

3/4 teaspoon sea salt

2 cloves garlic, peeled and left whole

3 tablespoons freshly squeezed lemon juice

1 handful fresh Italian flat-leaf parsley, chopped, for garnish

1 sprinkle smoked paprika, for garnish

First, try to remove all or most of the skins on the garbanzo beans by placing them in a clean dish towel and gently rubbing them with your hands, being careful not to break them up too much—only because things can get messy. Then, pick the skins off as many garbanzo beans for which you have the patience. I usually get about 90% of them removed. This step is not necessary, but it will make your hummus extra creamy.
Next, add your garbanzo beans, tahini, water, cumin, salt, garlic, and lemon juice to a food processor and blend until smooth. The longer you blend, the creamier! You may have to pause and scrape down the sides once or twice as you go. If it seems too thick, add a bit more water. Depending on the thickness of your tahini, you may need to add 2-4 more tablespoons of water.
Taste and adjust the salt and seasonings. Garnish with chopped fresh parsley and a sprinkle of smoked paprika.