Hummus

Drain and rinse 15 oz of canned chickpeas, reserving 0.25 cup of the liquid (aquafaba).

In a food processor, combine the chickpeas, 0.25 cup of tahini, 3 tbsp of lemon juice, 1 clove of garlic cloves, 2 tbsp of olive oil, and 0.5 tsp of salt.

Process until smooth, scraping down the sides of the bowl as needed.

With the food processor running, gradually add 3 tbsp of water, one tablespoon at a time, until the hummus reaches your desired creamy consistency. Add some of the reserved chickpea liquid if needed for extra creaminess.

Taste and adjust seasoning if necessary.

Transfer the hummus to a serving bowl and drizzle with a little extra olive oil. Garnish with paprika or chopped parsley if desired.