Hummus

This recipe comes from my sister-in-law Caroline (still waiting for some guest posts, by the way...); it is divine. I personally feel that one need not ever purchase bland pre-made hummus as long as "one" keeps a few cans of chickpeas, a working food processor and some tahini around the house. I sometimes like to top the hummus with drained giardinera, paprika and olive oil (which I learned from a Lebanese woman during a cultural fair at my son's school).

2 cans garbanzo beans, drained
1/2 cup tahini, well-stirred
juice of 2 lemons
4 garlic cloves, chopped
1 1/2 t salt
1-2 t cumin (to taste)
1/3 cup warm water
1/3 cup best quality extra-virgin olive oil

Combine everything in the food processor except the oil and water; process until pasty and then add the water followed by the oil through the tube while machine is running. Top with EVOO (be generous here!), chopped parsley and paprika (or giardinera if you like that) and serve with pita bread or pita chips.