Home made Humos

This is a recipe based on many other people's recipes, adjusted to the taste that I really liked when I tried it in a nice small Lebanese restaurant.

Ingredients
1/2 can (200g) of chickpea drained
juice of about 1/2 lemon
2 Tbsp of tahini paste (or sesame paste) - measure without oil
2 cloves of garlic
about 1/4 cup of extra-virgin olive oil (or more depends on how it goes)
small pinch of ground cumin
salt and black pepper
some paprika and extra-virgin olive oil for garnish

Preparation
 This is most painful part. Usually, canned chickpeas have a thin skin wrapping each piece.
After draining the chickpeas, rinse them and peel off the skin one by one.
They usually has a slit so if you hold a piece between your fingers and push a bit, it should be peeled off very easily. Discard the skins.

Method
1. In food processor, put the garlic cloves and mince it well.
2. Reserve few chickpeas for garnish, put  the rest of all chickpeas in the food processer then blend them until smooth.
3. Add the lemon juice little in once and blend them, gradually add all the juice in. Check the taste time to time and make sure the puree doesn’t get too sour.
4. Put the tahini paste and cumin in the food processer then blend them until they are mixed well.
5. Add the olive oil little in once and blend them, keep adding the oil until the puree gets to the smoothness and softness you like.
6. Add some salt and black pepper to your taste.
7. Pour the humos mixture into a dish/small bowl, make the humos shallow sloop down to the center of the dish. Pat some paprika around the center, put on the reserved chickpeas, then pour over the extra-virgin olive oil to cover the top of humos - so the humos gets intact from air and remain smooth.