Hummus is so much better homemade, and you can make a lot more for the money than what you can buy at the store. While a food processor makes this recipe really easy, a blender will work too. I make this all the time to have on hand for snacking with crudités, for adding to a salad or rainbow bowl, or for dipping with pita bread.
2 cloves garlic, peeled
2 cans garbanzo beans, drained and rinsed
1/2 teaspoon Kosher salt
juice of 1/2 a lemon
2 teaspoons tahini
1/2 cup extra virgin olive oil
1/4 cup water
1. In a food processor or blender, pulse garlic until roughly chopped. Add garbanzo beans (reserve some for topping hummus), salt, lemon juice, and tahini and blend.
2. While the machine is running, slowly drizzle the olive oil. Next, add the water until your hummus is the desired consistency. You may not use all of the water, or you may find you would like to add more olive oil. This part is a personal preference, and just takes some adjustment.
3. Scoop hummus into a bowl, and top with reserved garbanzo beans, drizzle with some extra olive oil and a sprinkle of paprika to serve. I sometimes also like to add a sprinkling of sea salt for presentation. Store in an airtight container in the refrigerator for up to one week.