-One 15-ounce can chickpeas

-One teaspoon roughly chopped garlic

-1/4 cup extra-virgin olive oil, plus more for garnish

-1/4 cup lemon juice, plus more as needed

-Salt and pepper, to taste

-1 Kalamata olive, preferably pitted

-Parsley leaves, for garnish

-Paprika or cayenne, to taste

Drain half the liquid from the chickpeas and reserve the rest to add creaminess and flavor. Combine the chickpeas with their liquid, garlic, olive oil, and lemon juice in the bowl of a food processor. Season with salt and pepper, to taste.
 
Pulse until smooth. Season with additional salt and pepper, to taste. If the hummus is too thick, thin to the desired consistency with water or lemon juice. Spoon into a shallow serving bowl. Garnish with additional olive oil on the top. Set the olive in the center. Garnish with parsley leaves and paprika or cayenne.

Credit: Joy E. Stocke and Angie Brenner

For more on Author Joy Stocke and the memoir visit www.anatoliandaysandnights.com