1, 15 ounce can chickpeas, reserve 3 tablespoons liquid before draining
2 tablespoons tahini
1.5 tablespoons lemon juice
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon cumin
3 to 4 tablespoons extra virgin olive oil
Optional: Additional olive oil for the top, paprika, pine nuts
In a food processor or high powered blender, add chickpeas, tahini, lemon juice, tahini, garlic, salt, cumin, and reserved chickpea liquid.
Blend until ingredients start to come together and start to drizzle in olive oil, 1 tablespoon at a time until your reach a creamy consistency. Use less olive oil if you want a thicker hummus and more olive oil if you want it thinner.
Eat as is or add extra olive oil, paprika, and pine nuts to the top for even more flavor.