Hummous - Test 3

1 - I don't remember where this recipe comes from. I've made it a few times but never documented what I did. I just made a change, which is to figure the amount of dry beans to soak instead of relying on canned beans

1 3/4 cups dry chickpeas (or one 15-ounce canned)

1/2 cup (you might only use 1 Tbsp) of liquid from cooking the chickpeas  
1 garlic clove, smashed 
1 Tbsp fresh lemon juice 
1/4 cup (65g) tahini 
2 Tbsps Extra-virgin olive oil 
Pinch of sweet smoked paprika 
Kosher salt 
Pita chips or crudités, for serving 

1. Soak the beans overnight, then cook until perfectly soft, about an hour.
2. In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. 
3. Scrape down the side of the bowl. 
4. Add 2 tablespoons of olive oil and the paprika and puree until smooth. 
5. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.