Hummus

hummus is delicious with toasted pita chips

1 can chickpeas, drained and rinsed
1/3 cup of freshly squeezed lemon juice
2 tablespoons of tahini
2 or 3 large cloves of garlic, crushed and chopped
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
(a pinch or two of sugar to balance flavor if needed)
parsley, paprika, and/or olive oil to garnish

Preparation:

Put all ingredients into food processor (except the parsley and paprika) and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.(I don't generally have to add any water since I allow the hummus to sit in the refrigerator for a day or so.)
Transfer to a serving bowl, cover and refrigerate for at least a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley, sweet paprika, and/ or black olives before serving. Serve with pita wedges or slices of whole grain breads.It is also good with red, green, and yellow bell pepper strips.
Notes: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.After you have the dip together, taste to see if it has the right balance . . .add a tiny bit of sugar if you find the hummus bland . . . hummus is best when it has been allowed to rest in the refrigerator for a day or two before serving.