Sabra Style Hummus
The secret to duplicating Sabra's smooth and creamy quality is to let your food processor work the stuff over for a solid 10 minutes. Also, don't use all of the liquid from the can of garbanzo beans or the hummus will end up too runny. Strain off the liquid first, then measure only 1/2 cup back into the food processor. Sabra uses canola and/or soybean oil, but you may think olive oil tastes better. Look for a jar of sesame tahini in the aisle where all the international foods are parked, and while you're there find the citric acid, which may also go by the name "sour salt." The clone below will not have the proper acidic bite without this secret ingredient, and citric acid also works as a preservative to help the leftover hummus stay fresh and tasty.
1. In the bowl of a food processor, combine tahini and lemon juice. Pulse for 30 seconds. Scrape sides and bottom of bowl then turn on and pulsefor another 30 seconds.
2. Add olive oil, minced garlic, cumin, citric acid and the salt to whipped tahini and lemon juice. Pulse for 30 seconds, scrape sides and bottom of bowl then blend foranother 30 seconds.
3. Open chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
4. If hummus is too thick, pulse and slowly add 2-3 tablespoons of water until the consistency is perfect.
To serve: Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.