Appetizer, Hummus The best outside of Kirk's

By Floridaberry

Off internet from Dave Lieberman

Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/2 cup extra -virgin oil, or more as needed, plus more for garnish
• 1/2 lemon, juiced
• 2 cloves garlic peeled. I used 3
• 3/4 to 1 teas. salt
• 1/2 teas dark Asian sesame oil
• 1/2 to 1 teas. cumin. I used 1/2
• 12 to 15 grinds of pepper
• 1/4 cup water
• Paprika, for garnish
• 2 tablespoons roughly chopped fresh parsley leaves or more for garnish

Preparation

Step 1

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. blend on low speed until smooth. You'll have to stop the
blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil o help things
along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley to serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature