Creamy Garlic Hummus

So here it is.  The first recipe post.  For nearly two weeks I went back and forth about what to post.  Which of my recipes to decide on.  I felt like a mom forced to pick one of her favorite children!  Would it be sweet or savory?  Would it be easy or complex?  Would it be comfort food or something more modern?

After much contemplation I finally decided on hummus.  For no other reason than on this cold snowy day I was craving hummus and nothing at the store looked quite right.

I moved apartments a few months ago and while my new place is fantastic it is far away from on of my favorite restaurants that makes the world's creamiest, garliciest, deliciousist hummus.  So while the snow fell quietly outside I processed chickpea after chickpea until I had this absolutely delicious recipe certain to satisfy even the most particular hummus craving.

I absolutely love this hummus.  It's tangy, spicy, garlicy, and creamy all at once.  It goes great with pita bread and a little bit of fresh goat cheese or as the schmear on a sandwich.  

Ingredients
Serves 6-8 as an appetizer

Ingredients

4 T. lemon juice (about 2 lemons)
1/4 cup water
4 T. tahini (sesame paste)
2 T. olive oil, plus an additional 1 T. for drizzling
1 can (14 ounces) chickpeas
3 garlic cloves
1/2 t. salt
1/2 t. ground cumin
1/8 t. cayenne pepper - less if you don't like spicy
1/8 t. paprika (substitute cayenne if you like it hot!)

Directions

1) Drain and rinse the chickpeas. Set aside 4 or 5 chickpeas for garnish at the end. Pour chickpeas, garlic cloves (you can put them in whole or mince them before hand), salt, cumin, parsley, and cayenne pepper in a food processor and process until nearly fully ground (about 15-20 seconds).

Rinsing the Chickpeas

2) Combine lemon juice and water in a measuring cup or small bowl. With the food processor running, pour the lemon juice + water mixture in a steady stream through the feeding tube*(see note).  Scrape down the sides of the bowl then continue to process for an additional 45 seconds.

3)Whisk together the olive oil and tahini a measuring cup or small bowl. With the food processor running, pour the tahini + olive oil mixture in a steady stream through the feeding tube. Scrape down the sides of the bowl and continue to process until creamy or desired texture (about 30-45 seconds).

Ready for the Food Processor

*Note: If you don't have a fancy food processor (I don't!) then add the lemon juice + water mixture in 2 separate batches processing between each batch for about 20 seconds. Scrape down the sides of the bowl after each addition. Follow the same procedure for the tahini + olive oil.

4) Transfer the hummus into a serving dish. Coarsely chop the reserved chickpeas. Sprinkle with paprika (or cayenne pepper) and the reserved chickpeas. Cover with plastic wrap and place in refrigerator for 30 minutes - 48 hours.  When ready to serve remove plastic wrap and drizzle with the additional Tablespoon of olive oil.