Chad's Hummus (Best Hummus in the world)

[kjmancuso]

• Two 15-ounce cans chickpeas (or one of the big 32oz cans), drained, liquid reserved
• Juice from 2 squeezed lemons
• 1/3 cup tahini
• 2 tablespoons ground cumin
• 4 cloves garlic
• 1/3 cup extra-virgin olive oil
• 1 tablespoon kosher salt
• Heat of your choice -- teaspoon or 2 of cayenne or 2 fresh habaneros or all of the above.
• Sharwood's hot curry powder, optional (I just used a random Madras Curry Powder I found at HEB)
  1. Add everything but the reserved liquid of the chickpeas.
  2. Puree until very smooth.
  3. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
  4. Garnish with paprika and cumin.