2 cups cooked or canned organic chickpeas (also known as garbanzo beans)
1/3 cup Tahini (sesame seed paste)
1-2 large garlic cloves, minced
Juice of one lemon
2 tablespoons extra virgin olive oil (or more to taste)
1/2 teaspoon ground cumin (optional)
If using canned chickpeas, drain and rinse thoroughly until water is clear. Puree chickpeas, tahini, garlic, lemon, one tablespoon of the olive oil, and cumin in food processor or blender. Scrape down sides of bowl and add remaining 1 tablespoon oil. Process to desired consistency, and continue to add more oil or lemon juice (and water, if you prefer) and continue to blend. Once blended to desired consistency, spread in shallow dish and drizzle olive oil over the top. Place kalamata olives and sprigs of parsley on the hummus, for garnish. Makes approximately 2 1/3 cups.
*Image courtesy of Green Earth Bazaar.