Hummus bi Tahini

Hummus has become a staple around our home.  My experience is that hummus made in a blender turns out so much smoother and more velvety than when made in a food processor.  Either works just fine, so use whatever device you have. Just blend very well.
1 clove garlic, quartered
juice of 1 lemon (or half lemon and half lime)
1/2 cup tahini
1/2 tsp cumin. powdered
1/4 tsp coriander, powdered
1/2-3/4 cup water - depending
1 tsp salt
1/3 tsp cayenne pepper

2 cups cooked chick peas, or 1 15-oz can, rinsed and drained.

Place garlic clove in a blender and mince. Add lemon juice, tahini, spices, water, salt and pepper. Blend well. Add water to form a creamy mixture, which should be well thinner than peanut butter.

Add chick peas and process, scraping sides down, adding water as needed, to form a velvety smooth hummus mixture. Transfer to a serving dish and garnish with paprika, parsley and olive oil.

Serves 4-6 as an appetizer.

Cook's Note:  There are myriad variations of hummus - so just experiment.  A very popular variation is to add about 1/4 cup roasted red peppers to the chickpeas while blending.