1 15-ounce can of chickpeas, drained, 1 tablespoon of the liquid reserved
1 small garlic clove, smashed (used 3 garlic cloves)
1 tablespoon fresh lemon juice
1/4 cup tahini
Extra-virgin olive oil
Pinch of sweet smoked paprika
*1 tablespoon sambal oelek
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.