• Gather your equipment and ingredients and have everything close at hand on the counter or table.

Prepare the Ingredients

• Drain 16 oz garbanzo beans (reserve the liquid to use in the recipe as desired.)
• Peel and minced 2 cloves garlic.
If garlic is on the strong side, you may use jarred minced garlic.
• Squeeze the juice of 1 whole lemon.

Make the Hummus

• Place the drained garbanzo beans, 1/4 cup tahini, minced garlic, lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1 1/2 teaspoon ground cumin in a blender or food processor. Add in half of the reserved juice from garbanzo beans.
• Pulse on medium speed until mixture is crushed and blended together.
• Depending on how thick or thin you like your spread, you may add more bean juice, as desired. Continue to blend until nice and smooth.
• Using a rubber spatula, place hummus in a pretty serving dish. Drizzle with the remaining olive oil, then sprinkle with 3/4 teaspoon smoked paprika and 1 tablespoon sesame seeds.
• Store covered in refrigerator until ready to use. You may store the dip for up to one week in the refrigerator.
• When ready to serve, you may drizzle an extra 1-2 tablespoons olive oil over the top. Serve with pita bread, crackers, and fresh vegetables for dipping. Serves 6-8.