Hummus

I found this recipe for my favorite hummus in the Fall 2004 issue of Savor Wine Country that I picked up somewhere in my travels. The recipe comes from Chris Hanna of Hanna Winery who hails from Syria. Since her website doesn't include this recipe, I've included it here, with my variations:

Ingredients

1 16-ounce can garbanzo beans (Trader Joe's organic)

1/4 cup liquid from garbanzo bean can

Juice of one lemon (see Notes)

Salt and pepper to taste

2 Tbs. tahini

1 garlic clove, crushed (if 1 is good, isn't 2 better?)

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper (I use chipotle chili powder)

1/4 cup olive oil (I end up using 1/2 to 3/4 cup)

1/4 tsp. paprika (optional)

Instructions

Drain garbanzo beans (and rinse) and place in a food processor. Add the lemon juice, salt and pepper, tahini, garlic, cumin, and cayenne. (I give it a quick spin to combine and start the chopping of the garlic and beans.)

Turn the food processor on and add olive oil in a thin stream. Taste for seasoning adjustments.

Serve with a drizzle of olive oil on top and a sprinkle of paprika for color.

Notes:

I didn't have a lemon this time, so used 1/4 cup of Italian Volcano organic lemon juice that I think I got from Costco. When I have an actual lemon, I throw the lemon zest in, too.