3 large cloves garlic, coarsely chopped
1 15-oz. can chickpeas, rinsed and drained
1 T. extra-virgin olive oil, plus extra for drizzling
3 T. tahini
3 T. lemon juice
3 T. water
3/4 t. kosher salt
3/4 t. cumin
3 T. pine nuts
paprika, for garnish, optional
Put the garlic in a small microwave-safe dish, and add just enough olive oil to lightly coat the pieces. Microwave on medium for 40 seconds, stirring once. (This mellows it a bit, takes off the strong bite.)
Add the garlic, chickpeas, the olive oil, tahini, lemon juice, water, kosher salt and cumin to a food processor. Process until very smooth, scraping down sides as necessary. Taste and adjust seasoning if necessary: add more cumin, salt, and/or fresh-ground pepper.
Spread the hummus on a plate, leaving an inch or more around the edge. If not serving soon, refrigerate till half-hour before serving.
Optional: Toast the pine nuts, being careful not to burn them. (You can do this in a dry skillet on the stovetop, or with olive oil the same way the garlic was done.)
Drizzle some olive oil over the hummus, scatter the pine nuts over it, and sprinkle lightly with paprika for color.
Serve with pita chips, wheat thins, and/or crisp vegetables such as cucumber or hicama.