Make your own Tahini Free Hummus at home in just a few minutes and for a fraction of the cost of store-bought hummus.
In a small, non-stick skillet over medium heat add the unpeeled cloves of garlic and dry toast them, shaking the skillet occasionally, until browned - about 5 minutes. Remove from heat. Peel skin and press through a garlic press.
After draining the chickpeas, pick through them to remove any visible skins. Don't spend a lot of time doing this - just remove the ones that have already fallen off.
Add the drained chickpeas, water, olive oil and juice from the 1/2 lemon to the bowl of a small food processor and pulse until well blended.
Add the toasted garlic, parsley, cumin, paprika and 1 teaspoon of kosher salt. Puree until smooth. Taste the hummus and add more salt if desired.
Hummus will keep in an air-tight container in the refrigerator for up to three days.