Hummus: the fast way

Ask any Israeli what their favorite food is and many will respond with hummus. You can find many Israelis flock to their favorite hummus restaurant or hummusiya. They stay loyal and many only eat hummus outside of the house. While eating hummus at your local hummusiya is perfectly fine with me, making your own hummus at home is extremely easy if you have the right tools. To cut a few corners and to save time, I used canned chick peas instead of soaking dried chick peas overnight. Using the canned chick peas maybe cheating the process of authentic hummus, but it is a huge time saver and the results are just as delicious.

Ingredients:

two cans of chick peas drained and rinsed
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 teaspoon salt
the juice from one lemon
3 tablespoons of tehina(tehini)
3 cloves of garlic
3 tablespoons of light tasting olive oil
tablespoon of ground paprika
garnish of chopped flat leaf parsley

Method:

In a food processor combine the chick peas, spices, lemon juice and garlic. Pulse the mixture until it become homogeneous. Next lightly drizzle in the light tasting olive oil until the chick pea mixture forms a puree that looks like hummus. Once you have reached that step, the hummus is ready to serve. Place the hummus in a serving dish and make an indentation in the middle for olive oil. Garnish with ground cumin, ground paprika, and the flat leaf parsley. Serve with pita, vegetables, and for an Israeli touch pickled cucumbers.