1 15. 5 ounce can Goya Chick Peas
2/3 cup Al Wadi Ground Tahini
juice of 2-3 lemons
2 tablespoons Olive Oil (use a middle eastern oil, such as Alphonso’s, for this)
4 -5 cloves fresh garlic, crushed

Combine all ingredients in the bowl of a food processor. Pulse until the desired consistency is reached. I prefer my hummous to be coarse, so this takes very little time in my kitchen.

Garnish with a little olive oil (enough to keep the hummous from forming a dark skin), smoked paprika and finely chopped flat-leaf parsley.