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1
In a food processor, puree the olive oil, and garlic cloves, chopping garlic first,then pouring in oil while processor is running until garlic is completely incorporated into the oil.
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2
Stop processor and add sesame seed paste.
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3
Start processor and mix this mixture until well homogenized.
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4
Gradually pour in lemon juice while processor is running.
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5
Stop processor.
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6
Place in processor bowl with sesame mixture the completely drained garbanzo beans.
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7
Turn on processor and puree the garbanzo beans into the sesame/garlic mixture.
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8
As it purees, adjust thickness of the hummus if necessary.
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9
To thin, add just a touch of liquid from garbanzo bean can.
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10
Stop and taste test.
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11
If it isn't real garlicky, add the indicated garlic powder.
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12
Puree, stop, taste.
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13
If isn't tangy add cautiously a teaspoon of lemon juice at at a time.
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14
Puree and stop and taste.
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15
Hint: Don't overdo lemon juice, it can overwhelm.
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16
For richer flavor puree in a little more olive oil and/or sesame paste and/or garbanzo (if need be buy an extra can just to have some on hand to adjust recipe).
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17
Lastly test for salt to bring out more flavor, but don't over-salt.
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18
You might be surprised that the called for amount of ingredients in the recipe list may not the first taste of it exactly be just right.
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19
That is why frequent taste tests help get it just the way YOU like it.
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20
Adjust until it is right for you.
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21
It isn't rocket science and I make it sound harder than it is.
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22
To serve, spread hummus into a shallow serving dish.
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23
Pour remaining olive oil over top of hummus in the dish and spread backward with a spoon.
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24
Sprinkle on optional sweet paprika.
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25
OR dried or fresh parsley.
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26
Typically the serving platter is lined with tomato wedges and the dish is served with pita bread pieces.
