Hummus (BYU Jerusalem)

I spent a semester abroad at the BYU Jerusalem Center (BEST. thing. EVER), and we had this a lot. Believe it or not, I actually hated hummus before I went to Jerusalem. Wow, did that change quick. Here is a recipe I picked up while I was there!

1 c. chickpeas (drained)
1 T tahini (sesame seed paste)
1 T lemon juice
1 small clove garlic (I like to put a little extra in, I LOVE garlic)
2 T water
1/4 t cumin

1. Attach bowl to food processor to the base and insert blade.
2. Peel clove of garlic and chop off the flat end. Place peeled garlic in the bowl of the food processor. (Note: Lay clove on flat surface. Place blade flat on top of clove and pound with fist to help remove outer covering).
3. Close lid on food processor. Make sure the lid is tightly locked into place, or the food processor will not start.
4. Pulse food processor until the garlic is roughly chopped.
5. Remove the lid and add remainder of ingredients. (Note: Make sure to stir the paste before you add it to the bowl).
6. Secure lid and pulse until hummus reaches desired texture. It may be necessary to add water or chickpeas and stir hummus between pulsing.
7. Add salt and pepper to taste.
8. Pour into bowl, serve with pita, chips, veggies.