I LOVE hummus. It's a great healthy treat, dip, snack, lunch, etc...  This past weekend I made a batch to take to my son's end of the school year butterfly release party. We ate great food and the kids put on an awesome program (for 3 year-olds). Even some older siblings preformed some musical talents. (Watch for a girl named Magdalen Fossum, who plays a ukelele...she's going to be famous some day!) Anyway, the hummus was a hit...wiped clean from the bowl. At the end of the night, we watched the butterflies escape captivity. It was such a fun night.

1 (15 oz) can chickpeas
1/4 cup fresh lemon juice (about 1 juicy lemon)
2 tablespoons Tahini (sesame paste)
2 large garlic cloves
2 - 3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
paprika (optional garnish)
parsley (optional garnish)

Drain the chickpeas, reserving 1/4 cup plus 1 tablespoon of the liquid. Roughly chop 2 cloves of garlic. Add all ingredients (including the reserved liquid) and 1 tablespoon of the olive oil in a food processor or blender and blend until smooth, scraping the sides of the bowl. Pour into serving dish and top with 1-2 tablespoons olive oil to taste. Garnish with paprika and chopped parsley (optional.) Serve with toasted (or plain) pita bread.