Anti-Inflammatory PCOS Hummus

1. In the bowl of a food processor, combine tahini and lemon juice and process for 1 minute. 2. Add additional ingredients including olive oil, minced garlic, cumin and a 1/2 teaspoon of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. 3. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. 4. Add remaining chickpeas and process until thick and quite smooth. 5. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.