Hummus

1 15 ounce can of chickpeas/garbanzo beans
2 T tahini
1-2 cloves of garlic
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp paprika
juice of one lemon
olive oil, about 1/4 cup
water
2 T plain greek yogurt (optional)


Cream tahini and lemon juice in food processor or blender until light and fluffy. You can add a little water and/or olive oil to help this process. Add the garlic, salt, cayenne, cumin and paprika and pulse until incorporated. Now add the rinsed chickpeas 1/3 can at a time and blend until smooth. At this point add enough olive oil, water to reach your desired consistency. Enjoy with pita chips and veggies.

NOTES:
• When I make my hummus I taste as I go and add a little more of this and that, which is why the measurements are approximate.

• The greek yogurt makes it really creamy, but if you don't have it on hand, no worries

• Tahini can be found at health food stores or in the asain section of some regular grocery stores. It's a sesame seed paste. It's kind of expensive, but lasts a really long time.

• If you want a super smooth hummus and have some time on your hands, you can peel the chickpeas. After you rinse them in cold water, take a handful between your hands and run your hands together. The skins should fall right off.