28 oz. garbanzo beans, drained, liquid reserved
1 tbsp garlic, minced
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1/4 bunch Italian parsley, chopped (tender stems ok)
1/8 cup tahini (sesame paste)
3/4 tsp cayenne (or to taste)
2 tsp ground cumin
1 tsp kosher salt (or to taste)
1Put beans, garlic, olive oil and lemon juice in the work bowl of a food processor and puree until fairly smooth, adding in the reserved garbanzo liquid a little at a time if needed.
2Pulse in remaining ingredients just to blend - you don't want to purée the parsley and turn the hummus green.
3Taste and add more lemon, salt or cayenne to taste.
Serve with crisp vegetables, pita bread or chips. This looks nice with a drizzle of olive oil and a few garbanzo beans on top. You can even add some lemon zest or fresh parsley for extra flavor and color.