NOTE: This recipe makes a lot of hummus—enough to feed a party. Feel free to cut all the amounts in
half if you’re making this for occasional light snacking instead. 

Mix the garlic, olive oil, paprika, cayenne, salt & pepper in a food processor or blender until smooth.

Then add the chickpeas, tahini, lemon juice, and about 1/2 cup of the reserved liquid from the chickpeas.
Blend until smooth, continuing to add the chickpea liquid a little at a time until the mixture has the
desired consistency.

Serve as is, or sprinkle with paprika, drizzle with olive oil, toss on a little parsley—whatever. But if
you’re not going to serve it right away, make sure to refrigerate it in a sealed container. Otherwise a
brownish—but still edible—crust soon forms.

Feel free to experiment with variations. For instance, while a little fresh cayenne can give this
plenty of kick, using a touch of adobo sauce instead will take it somewhere new. 

And, yeah, you could dip pita bread or pita chips, but I made up a batch of flour tortilla chips from
scratch to use instead. (See our guacamole recipe for the instructions.) This hummus is so bold that
the chips’ relative blandness is a nice complement. You can use them soft, from the skillet or griddle,
or baked, lightly brushed with oil & salted, from the oven. ……………Chef Jean-Luc Bataille


3 or 4 cloves garlic (depending on how big the cloves are)

2.5 tablespoons extra-virgin olive oil

2 teaspoons paprika

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

4 cups chickpeas (save the liquid from the can)

1 cup tahini

1/3 cup freshly-squeezed lemon juice

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