Hummus - to Die For!

Ingredients

• 1 1/3 cups dried garbanzo beans
• 1/2 cup fresh lemon juice, plus more as needed
• 1/2 cup tahini (see note)
• 4 tablespoons extra-virgin olive oil
• 5 garlic cloves, minced
• 3/4 teaspoon salt, plus more as needed
• 1/4 teaspoon ground cumin
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 pinch paprika
• 6 lemon wedges or radishes
• 1/4 cup brine-cured black olives, such as kalamata

Directions

1. 1

   Pick over the chickpeas and discard any misshapen chickpeas and stones.

2. 2

   Rinse the chickpeas and drain.

3. 3

   Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.

4. 4

   Drain the chickpeas and place in a saucepan with water to cover by 2 inches.

5. 5

   Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.

6. 6

   Remove from the heat and drain, reserving the cooking liquid.

7. 7

   In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.

8. 8

   Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.

9. 9

   Taste and add more lemon juice and salt, if needed.

10. 10

    Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.

11. 11

    Drizzle with the remaining 1 Tbs.olive oil.

12. 12

    Sprinkle with the parsley and paprika.

13. 13

    Garnish with the lemon wedges and olives and serve.