Hummus

This recipe was given to me from a co-worker several months ago and I finally got around to making it. 

You could use hummus as a dip  for veggies or as a spread on a tortilla. 
  
You need the following:
1 15 ounce can of chickpeas, drained and rinsed
6 tablespoons water
3 tablespoons juice from one large lemon (I hand squeezed it into a cup)
2 tablespoons tahini (this is a sesame seed paste)
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/2 garlic clove, minced (about 1/4 teaspoon)
Pinch cayenne pepper

Put the chickpeas, water, lemon juice, tahini, salt, garlic, cayenne pepper and 2 teaspoons of the olive oil all into a food processor and process for about 1.5 minutes.

Transfer the hummus into a bowl, cover and refrigerate for at least 30 minutes.  Bring to room temperature and season with additional lemon juice, salt, and cayenne pepper as needed.

To serve, make a well in the center and drizzle with the remaining teaspoon of olive oil.