Hummus

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 4 tablespoons (¼ cup) olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• kosher salt
• ¼ teaspoon paprika

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.