1/4 cup tahini
1/4 cup fresh lemon juice (from about 2 medium lemons) 2 Tbsp Cornicabra extra virgin olive oil The Olivique, plus more for serving 1 clove garlic, minced 1/2 tsp salt 1/2 tsp ground cumin 1 (15 oz can) chick peas (aka garbanzo beans) 2 - 3 Tbsp liquid from can of chick peas Paprika, for serving
To a food processor fitted with a steal blade, add tahini and lemon juice. Process mixture 1 minute and 30 seconds, stopping every 30 seconds and scraping down sides and bottom of processor bowl. Add olive oil, garlic, salt and cumin and pulse mixture 1 minute, scraping down sides and bottom of bowl once halfway through processing. Drain chick peas over a bowl, to reserve liquid. Add 1/2 of the can of chickpeas to processor and pulse 1 minute. Scrape down sides and bottom of processor, add remaining 1/2 can of chick
peas and process mixture 2 minutes longer. Then, with processor running, slowly add 2 - 3 Tbsp of the reserved liquid from can of chick peas to reach desired consistency. Plate hummus and drizzle top with about 1 Tbsp additional Cornicabra extra virgin olive oil The Olivique, then sprinkle with paprika. Store in refrigerator in an airtight container.