Hummus

1 cup dried chickpeas (garbanzo beans) or canned
3 cups water (not necessary if canned beans)
1/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic, roughly choppped
2 tablespoons water
1/2 tsp. salt
ground sweet paprika, to garnich

Soak dried chickpeas in water for 4 hours, or overnight. Drain, place in a saucepan, add 3 cups water, and bring to a boil. Simmer for 1 hour; drain. If using canned chick peas, drain can. Place drained chickpeas, lemon juice, oil, garlic, and water in blender. Blend until smooth. Sprinkle with paprika. Can be served as a dip, or as a side with Middle Eastern dishes.

Serves 4-6