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Open the chickpeas and pour off about 4 tbsp of the liquid. Drain the rest of the liquid and rinse the chickpeas. Pusle them in a food processor along with the garlic.
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Add the olive oil, lemon juice and pulse. Add 2 tbsp of the reserved liquid, salt, and paprika if using. Blend until very smooth and add in extra liquid a tbsp at a time if need be. Taste for salt & lemon juice. (I ended up adding more lemon juice). Let chill if not using immediately.
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3
**VARIATIONS**.
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**Horseradish-Dill Hummus: Add 1 tbsp prepared horseradish with everything else and then pulse in 1/4 cup fresh dill until finely chopped.
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**Curried Green Onion Hummus: Add 2-3 tsp curry powder with everything else and then pulse in 1/2 cup chopped green onions until finely chopped.
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**Shabby Sheik Hummus: Add 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne along with all the other ingredients.
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**Roasted Red Pepper & Kalamata Hummus: Add 1 roasted red pepper, peeled & seeded (1/4 cup from jar) with everything else and then pulse in 1/4 cup pitted kalamata olives until finely chopped.
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**Pizza Hummus: Add 1/4 cup chopped soaked sun-dried tomatoes with everything else and then pulse in 1 cup fresh basil until finely chopped.
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**Jalapeno-Cilantro Hummus: Pulse in 1 seeded chopped jalapeno & 1/2 cup fresh cilantro until finely chopped.
