Hummus - To Die For! - cooking recipe

Ingredients

1 1/3 cups dried garbanzo beans
1/2 cup fresh lemon juice, plus more as needed
1/2 cup tahini (see note)
4 tablespoons extra virgin olive oil
5 garlic cloves, minced
3/4 teaspoon salt, plus more as needed
1/4 teaspoon ground cumin
2 teaspoons chopped fresh flat-leaf parsley
1 pinch paprika
6 lemon wedges or 6 radishes
1/4 cup brine-cured black olives, such as kalamata

Preparation

Pick over the chickpeas and discard any misshapen chickpeas and stones.
Rinse the chickpeas and drain.
Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
Remove from the heat and drain, reserving the cooking liquid.
In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
Taste and add more lemon juice and salt, if needed.
Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle with the remaining 1 Tbs.olive oil.
Sprinkle with the parsley and paprika.
Garnish with the lemon wedges and olives and serve.