Instructions

• Open the 16-ounce can of garbanzo beans. Before fully draining, reserve 2 to 4 tablespoons of the bean liquid, then drain and rinse the beans.
• Fit a food processor with the S‑blade or use a blender. Add the heaping 1/4 cup tahini and 3 to 4 tablespoons freshly squeezed lemon juice. Blend on high for about 90 seconds, until the mixture is smooth and fluffy.
• Add 1 large (or 2 smaller) cloves garlic, peeled and minced. Process about 1 minute until the garlic is incorporated.
• Add 2 to 3 tablespoons olive oil, 3/4 teaspoon cumin, 1/2 teaspoon paprika (or smoked paprika), salt and black pepper to taste, and a tiny pinch of cayenne pepper if using. Process briefly to combine.
• Add the drained and rinsed garbanzo beans. Process only as long as needed to reach your desired texture (for a bit of texture, process less than 1 minute).
• With the processor or blender running, drizzle in the reserved bean liquid, 1 tablespoon at a time, using 2 to 4 tablespoons total as needed to reach your preferred consistency.
• Stop and taste the hummus; adjust seasoning as needed (more salt, lemon, pepper, or cayenne to taste).
• Transfer the hummus to a serving bowl. Spoon 1/4 cup pico de gallo over the top, drizzle with additional olive oil if desired, sprinkle extra paprika for garnish if desired, and finish with the 2 teaspoons finely minced fresh cilantro. (Reserve extra pico de gallo for garnishing if you like.)
• Serve immediately with corn tortilla chips, crackers, or vegetable sticks, or cover and chill for about 1 hour before serving. Store airtight in the refrigerator for up to 5 days.