This is the first time I ever had fresh parsley available when I made hummus, so I threw some right into the food processor instead of just using it as a garnish. Also, I was out of fresh garlic (and I'm not buying more until we get back from vacation) so I used some canned minced garlic that's been in the fridge. I'm not sure who bought that. One of Matt's old roommates probably. It's less pungent than fresh garlic so I used a bit more.

Also, since I never seem to finish a whole batch of homemade hummus, I put half of it in the freezer.

Adapted from the recipe archiverecipe archive

16 oz can chickpeas, rinsed and drained
1/4 cup fresh lemon juice
1/4 cup plus 2 tablespoons tahini (sesame paste)
2 garlic cloves, finely minced, or about 2 tsp canned minced garlic
handful fresh parsley, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 tsp paprika
1 tbsp extra virgin olive oil
a few grinds of black pepper

Add all ingredients to a food processor or blender and purée until smooth, adding water as needed to obtain a soft, creamy consistency.

Makes about 2 cups.