Hummus - to Die For!

• Ready In: 10 mins
• Serves: 6

Ingredients

• 1 1⁄3 cups dried garbanzo beans
• 1⁄2 cup fresh lemon juice, plus more as needed
• 1⁄2 cup tahini (see note)
• 4  tablespoons extra virgin olive oil
• 5  garlic cloves, minced
• 3⁄4 teaspoon salt, plus more as needed
• 1⁄4 teaspoon ground cumin
• 2  teaspoons  chopped fresh flat-leaf parsley
• 1  pinch paprika
• 6  lemon wedges or 6  radishes
• 1⁄4 cup  brine-cured black olives, such as kalamata

Directions

1. Pick over the chickpeas and discard any misshapen chickpeas and stones.
2. Rinse the chickpeas and drain.
3. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
4. Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
5. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
6. Remove from the heat and drain, reserving the cooking liquid.
7. In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
8. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
9. Taste and add more lemon juice and salt, if needed.
10. Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
11. Drizzle with the remaining 1 Tbs.olive oil.
12. Sprinkle with the parsley and paprika.
13. Garnish with the lemon wedges and olives and serve.