Very Yummus Hummus - cooking recipe

Ingredients

1 (15 1/2 ounce) can chickpeas (garbanzo beans, drained reserving about a 1 tbsp of drained liquid)
1 large lemon, juice of
extra virgin olive oil
1/4 cup tahini paste (sesame paste)
2 -4 garlic cloves, crushed
1 -2 teaspoon ground coriander
1 -2 teaspoon ground cumin
1/8 - 1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon black pepper
paprika (to garnish)

Preparation

Place the drained chickpeas, and garlic in a food processor and pulse until finely chopped.
Add reserved liquid, tahini, lemon juice and 1/3 cup of Olive Oil and process until smooth consistency is reached. (Gradually add a Tablespoon of Olive oil at a time until light and fluffy texture is reached if necessary).
Add remaining spices.
Refrigerate for at least 6 hours to let flavors blend. Best if made the day before and given 24 hours in refrigerator.
I like to serve the hummus in a clear glass bowl. I drizzle extra virgin olive oil over top and sprinkle with a little paprika. Serve with fresh pita bread, pita chips, crackers, and/or veggies.