one can (15 oz) of chickpeas, drained and rinsed. You can use cooked chickpeas if that's what you have.
1/4 cup fresh lemon juice
1/4 cup tahini (stir it well)
1 small garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt to taste
2-3 tablespoons water
Combine chickpeas, lemon juice, tahini, garlic, olive oil, and cumin in a food processor.
Blend until smooth, about 1-2 minutes.
If the mixture is too thick, add water one tablespoon at a time while blending.
Taste and add salt as needed.
Serve with a drizzle of olive oil and a sprinkle of paprika if desired.
Note: For smoother hummus, you can peel the chickpeas before blending.