Ingredients: 1 can (15 ounces) chickpeas, drained and rinsed 1/4 cup fresh lemon juice (about 1 large lemon) 1/4 cup tahini1 small garlic clove, minced 2 tablespoons extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons water Dash of ground paprika, for serving Instructions: In a food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape the sides and bottom of the bowl, then process for another 30 seconds. Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process for another 30 seconds. Add half of the chickpeas to the food processor. Process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. If the hummus is too thick or not as smooth as you'd like, slowly add 2 to 3 tablespoons of water with the