15oz can of chick peas (about 1 1⁄2 cups)
1 tsp salt
3 cloves garlic
1⁄2 cup tahini (sesame paste) 1 lemon
1⁄4 tsp cayenne
Open the can of chick peas and pour the liquid into a glass. Set aside. (Of course you can boil your own chickpeas, but that takes too long for me). If you'd like a smoother hummus, peel the chick peas. Juice the lemon.
In a food processor add the garlic cloves, salt, tahini and the juice from a lemon. Pulse until the garlic is mashed up. Keep pulsing for about a minute, until the tahini turns into a thick, white-ish paste. Add the cayenne, chick peas and about half the reserved chick pea liquid. Mash everything around in the food processor until it turns into a thick hummus. Add more liquid if you like thinner hummus.
Spread on a plate and drizzle with olive oil; sprinkle with paprika and fresh parsley. Serve with pita bread at room temperature.