Toasted Pine Nuts and fresh Parsley for servingoptional
Using a potato masher, coarsely mash the chickpeas. If you like smoother and creamier hummus, process them in a food processor or a blender.
I mashed about ½ cup for some texture so it doesn't feel like I'm eating baby food (all I can handle skinning) and I put the rest in the food processor. These do not need to be skinned - the food processor will blend the skin to death.
Mix the tahini into the chickpeas, then stir in garlic, olive oil, lemon juice, cayenne, cumin and salt and pepper to taste. If hummus is too thick, mix in 2-3 tablespoons water.
To serve, scrape the hummus into a bowl (or individual mini bowls) then drizzle about 1 tablespoon of olive oil and sprinkle with paprika, toasted pine nuts and chopped parsley. Hummus is best at room temperature along pita bread. If stored in an airtight container and refrigerated it will hold up to one week.