My family isn't crazy about this dip, but I find it quite tasty. Serve with pita bread/chips or tortilla chips.
1 cup canned chickpeas, drained (reserve liquid)
3 Tbl. extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1 1/2 tsp ground cumin
1/8 tsp ground tumeric
Juice of 1 lemon (I usually reduce this by about half)
Paprika for garnish
Put everything in a food processor and begin to process; add the 2-3 tbsp chickpea liquid (or more as needed) to allow the machine to produce a smooth puree. Taste and adjust the seasoning. Serve, drizzled with the olive oil (I don't usually bother) and sprinkled with a bit of paprika.