Next, in a food processor or blender, place the garlic (both the minced and the freshly sliced inside the processing bowl.
Then, Tahini.
And then Lemon Juice.
Blend.
Once 'fluffy' add in olive oil and scrape down the sides of the processing bowl.
Process again, with a few pulses.
Open the processor bowl, and scrape down.
Add in Chickpeas.
Salt.
1 Teaspoon of the Smoked Paprika. (after tasing you can add a 2nd teaspoon, but reserve the 3rd teaspoon for dusting the top).
Lemon Zest.
Blend to a creamy consistency.
**Use the water tablespoon by tablespoon to decrease the thickness of the hummus, until you reach the consistency you prefer. More water = thinner, less water = thicker.*
* To zest a lemon you can use a knife, a peeler, a zester, or a box grater. **You can use more water than the recipe calls for just keep in mind that the more water you add, the thinner the hummus becomes, but this is a great way to control the consistency of your hummus. **Don't add the water all at once, because you can never take it back out. **Be sparing and add it tablespoon by tablespoon and in between pulses. **Always pulse between the water tablespoon adding to see where you are in the consistency. (thick to thin) If you stop in between processing make sure to scrape down the sides to ensure all ingredients are being mixed in.