Since college I have tried several hummus recipes, and while few can compare to Mrs. Cerone's, this one comes awefully close. I found this recipe on Food & Wine's website and I've made some changes to spice it up a bit. This hummus is best served with pita chips or carrot sticks either as an appetizer or throw in some cheese and fruit for a light meal.
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1 15 ounce can of chickpeas, drained with 1 tablespoon of liquid reserved
2 large garlic cloves, pressed
juice of 1 lemon
1/4 cup tahini
3 tablespoons olive oil, divided
1/2 teaspoon sweet smoked paprika, plus more for garnish
1/2 teaspoon cumin
1/4 teaspoon kosher salt
Combine the chickpeas with the liquid, garlic, lemon juice, tahini in a food processor.
Place on a plate or in a bowl and sprinkle with paprika and drizzle with the remaining tablespoon of oil.
Source: Adapted from Food & Wine