lemon garlic hummus

I  bought tahini (Cooks Illustrated suggests Joyva or Krinos brands...the type of tahini can really make a difference!) a few weeks ago and I FINALLY tried making homemade hummus for the first time. It's so easy and so much less expensive than buying the store bought kind. Tahini (crushed sesame seeds) comes in a pretty big jar and you don't use much, so go ahead and "splurge" on tahini and you'll be able to make hummus for months!

Ingredients:
2 15 oz. cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
2 garlic cloves
1/2 cup water
1/4 cup tahini
juice of 1 lemon
2 Tbs extra-virgin olive oil
3/4 tsp sea salt
1/4 tsp black pepper
paprika to serve, optional
drizzle of olive oil to serve, optional

What to do:
Place beans and garlic in food processor and pulse 5 times. Add 1/2 cup water and remaining ingredients (except olive oil). While pulsing, slowly incorporate olive oil into mixture. Pulse until smooth, scraping down sides as needed. Put into serving dish or bowl. Drizzle with a tiny bit of olive oil and sprinkle generously with paprika.

We enjoyed this for lunch on our porch with carrots, bell pepper, and cucumber....

What's your favorite type of hummus? Please share a great recipe if you have one!