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1 ½ cups cooked or canned no-salt-added chickpeas + 3 tbs. reserved cooking liquid
1/3 cup tahini
2 or 3 cloves garlic, coarsely chopped (about 1 heaping tbs.)
2 tbs. EPICUREAN SMOKED EXTRA VIRGIN OLIVE OIL
1 tsp. sea salt of kosher salt
Freshly squeezed juice of 1 lemon (3-4 tbs.)
EXTRA VIRGIN OLIVE OIL-ISRAELI OR KORONEIKI (optional)
Sweet paprika, for garnish (optional)

Combine the chickpeas, tahini, smoked olive oil, salt and lemon juice in a food processor. Puree for about 1 minute to form a smooth hummus. If the consistency is too thick, add some or all of the reserved chickpea liquid. The hummus should be somewhat thick and not at all runny. Transfer to a bowl. Drizzle with a little more EPICUREAN SMOKED OLIVE OIL EXTRA VIRGIN OLIVE IL or with the extra EPICUREAN ISRAELI OR KORONEIKI OLIVE OIL EXTRA VIRGIN OLIVE OIL. Sprinkle lightly with paprika, if using, and serve.