(makes 4 C of hummus)

4 C garbanzo beans, rinsed and dried

4 cloves fresh garlic, minced

½ t cayenne

1 t cumin

1 t paprika

1 ½ t salt

2 T fresh parsley, finely chopped

¼ C fresh squeezed lemon juice

2 T tahini

Olive oil, amount determined by desired consistency of hummus

Rinse and dry garbanzo beans. Place them in a microwavable container and cook on high power for 45 seconds. Stir and cook another 45 seconds. (Heating the garbanzos makes a creamier texture.) While the food processor is running, drop the garlic cloves through the feed tube. Allow the garlic to fully mince. Add remaining ingredients, except the olive oil, to the processor bowl. Pulse the machine a few times stopping to scrape down sides. Turn machine back on and drizzle olive oil through the feed tube just until the mixture begins to turn. Basically you want a lot of friction initially to grind the garbanzo beans. As the mixture begins to form, slowly add more olive oil until you reach the desired consistency. Firmer, looser…your call! Remove from machine and store in the fridge. Really, I find the hummus is best right out of the processor. Make sure you allow the hummus to return to room temperature before serving. Flavors speak better when they are not so cold.