Incredible Hummus

Best hummus I've ever had in my life, no joke, seriously yummy and slightly addicting. Try it!

Hummus

1-2 cloves garlic (depending on how much you like garlic)
2 tsps plus 1 tsp of olive oil
1/3-1/2 tsp salt
1/8 tsp paprika
pinch of ground pepper
juice of half a lemon
2 Tbsp tahini (sesame paste)
1/8 Cup fresh parsley
1 15 oz can chickpeas/garbanzo beans, rinsed and drained
1/4 warm water
1/2 tsp soy sauce

1. Smash garlic cloves, coarsely chop, and add to a food processor along with most of the lemon juice, salt, paprika, pepper, tahini, and parsley. Run food processor, slowly adding the 2 tsp of olive while machine is running. Scrape down the sides, as needed, until ingredients form a minced paste.

2. Add chickpeas  to processor then slowly add the last tsp of olive oil, last of the lemon juice, the water, and the soy sauce while machine is running.

3. After processing for at least 2 minutes, check consistency of hummus and process longer and/or add more water if too thick or dry. Also taste test for salt, paprika, and parsley content.

*Serve with minced parsley, sprinkled paprika, and a drizzle of olive oil over top.
 Dip vegetables, pita bread, crackers in it or use it as a base for sandwiches. Alsoo good on a sandwich with cucumbers, sprouts, cheese, etc.

In Pictures

Minced paste of garlic, tahini, lemon juice, some olive oil, salt,  parsley and paprika.

 After it's been thoroughly processed.

I decided to try this hummus again after going to Illinois this past week for the Red Shoe Run my grandparents started. My aunt Lisa and I had a cooking night and made some old Lebanese family recipes. We picked up some hummus, baba ganoush, pita bread, and falafel from a local Middle Eastern restaurant for our appetizer. The hummus was so good, I had to try it again at home.
     In the past I've had a problem with the garlic being too powerful and chunky and the consistency of the hummus giving one dry mouth. I read up on some recipes, tips, and techniques and here's what I came up with. By adding the garlic and a few other ingredients in and blending them well before the chickpeas are added, you ensure that each bite tastes the same and you don't get any "whoa garlic" bites. If you don't like a real strong garlic flavor, just do one clove of it for this recipe. Extra lemon juice adds that "zing" on the tongue and paprika leaves that slightly warming sensation in the mouth. The soy sauce add that extra little "wow that's really good" bit.