Hummus Dip from Dave Lieberman

Submitted by wkparry

Makes 8 servings

Found this recipe on the Food Network website.

Ingredients

30	ounce chickpeas, drained and rinsed
1/2	cup extra-virgin olive oil, or more as needed, plus more for garnish - could substitute 1/2 for chicken broth
1	tablespoon lemon juice, or 1/2 of a lemon juiced
2	tablespoons parsley, fresh leaves roughly chopped, plus more for garnish
2	cloves garlic, peeled
1	teaspoon salt
1/2	teaspoon sesame oil, dark Asian
1/2	teaspoon ground cumin, can use up to 1 tsp
1/4	tsp black pepper, 12 to 15 grinds
1/4	cup water
1/4	tsp Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.