Infused Olive Oil Hummus
1 Juice of large lemon
1/4 C Tahini
3T Cave Creek Olive Oil Company’s Ultra Premium Extra Virgin Olive Oil or flavored olive oil (Tuscan Herb, Garlic, Basil, Rosemary, Chipotle, Harissa or your favorite flavor)
1 Garlic clove, minced
1/2t Ground cumin
1/2t Sea salt
1 15-ounce can Garbanzo beans or Chickpeas, drained and rinsed
Dash of ground paprika
In the bowl of a food processor or blender, combine lemon juice, tahini, olive oil, garlic, cumin and salt. Process until smooth and creamy, about 1 minute. Scrape down the sides and bottom of the processor or blender and process another 30 seconds. Add half the garbanzo beans and process for 1 minute. Scrape sides and add remaining garbanzo beans and process for 1-2 minutes or until thick and smooth. If the hummus is too thick, slowly add 2-3 T of water while processor or blender is still running until consistency is perfect. Scrape the hummus into a bowl and drizzle about 1T of olive oil over the top and sprinkle with paprika.
Makes about 2 cups. Refrigerate up to one week.