After doing a lot of research and trying out various hummus recipes, I developed this one on my own. Hope you enjoy it!
1 15 oz can of reduced sodium garbanzo beans (when draining the can, reserve the juice in a cup)
3 tbsp. lemon juice
2 tbsp. olive oil plus a little more for drizzling after
3-4 large garlic cloves, pressed or minced (depends on how garlic-tasting you want it)
2 tbsp. tahini
Dash of Kosher salt and white ground pepper
Dash of paprika
Combine the beans, lemon juice, olive oil, minced garlic, tahini, salt and pepper in a food processor and pulse for a few seconds.
Add a little (about a couple of tbsp) of the garbanzo juice to the mix and pulse again–this gets it creamy. If your hummus isn’t creamy enough, just add more juice.
After it’s at the consistency you want, put it in a bowl, sprinkle paprika and drizzle a little more olive oil on top. Serve with wheat pita bread. Enjoy!