2 cups chickpeas, cooked or canned
1/3 cup fresh lemon juice
1/4 cup canned Tahini paste (a condiment made from toasted ground hulled sesame seeds)
3 cloves fresh garlic, minced or
1 teaspoon garlic powder
Salt to taste
Extra Virgin Olive oil
Drain and save the juice from the canned chickpeas. Place chickpeas in a blender or food processor with the lemon juice, tahini, and minced garlic. Blend well, adding dabs of the saved juice from the canned chickpeas, adding enough to form a smooth paste (about the consistency of thinned mashed potatoes) Add salt to taste.
Scrape hummus into a covered container and refrigerate overnight or at least three hours before serving.
Remove dip from refrigerator 1/2 hour before serving. Spoon some dip into 3 separate small bowls, swirl the top with the back of a spoon then with the back of tablespoon, make a pocket in center. Drizzle extra virgin olive oil and sprinkle a little paprika over top. Garnish fresh chopped mint or parsley leaves.
Tear off pieces of Pita bread and scoop up some dip.
Enough to serves 8