This recipe is brought to you by friends of the Valparaiso International Center, also know as the VIC.
2 16 oz. cans of Garbanzo beans, drained (reserve the liquid) ****
1 cup tahini (more if you like)
4 lemons, juice... 2 lemons zest
2 TBSP Extra Virgin Olive Oil
6 cloves roasted garlic
2 tsp. Cumin
1 tsp. salt
Extra Virgin Olive Oil
Parsley, chopped fine
Salt & Pepper
Process Garbanzo Beans, tahini, and lemon juice and zest in food processor till chunky (it will get thick and more difficult to process). Slowly add the reserved liquid from the garbanzo beans and 2 TBSP Olive Oil until mixture is smooth and consistent (this will take at least 8 - 10 minutes... add water if the mixture is too thick...it all depends on how much liquid is in your canned beans). Add seasonings and process till well blended: garlic, cumin, and salt.
To serve: I use a large serving platter and dollop the hummus about 1" from the rim of the plate (about 1/3 cup per dollop) and form a ring of hummus. I pour Olive Oil in the center/opening of the ring and add salt and pepper to the Olive Oil. I then sprinkle paprika and parsley in 2" strips, alternately, on top of the hummus ring as garnish and for flavor. Serve with toasted pita or bagged pita chips.
Sometimes, I slice garlic and roast it on low heat in a cast iron skillet with Olive Oil till it makes little garlic chips and I use that as garnish in the center of the dollops, sticking three or four chips straight up after adding the parsley and paprika garnish. I have also used 5 little cherry or grape tomatoes in a star shape in the Olive Oil with a tuft of alfalfa sprouts in the middle.
**** I personally think it tastes best when I make my own garbanzo beans from dried beans...if I have TIME! When I do this, I usually process the beans when they are warm. For some reason it just tastes better this way.
This recipe does take time and you must be patient with the processing of the beans.