Once the three ingredients are well-incorporated, add in the tahini, olive oil, and salt. It's important to not skimp on the tahini. Some people say to only use 2 tablespoons, but the end result is less tasty. Process again until everything is well incorporated.

Now add in the lemon juice. Process until you can no longer pick out any coarse parts of the chickpeas. This is key to getting a smooth, creamy hummus. You can never over-process this; the longer, the better. Also make sure to scrape the sides of the processor and blend as needed blend everything in.

Spoon the hummus into a serving dish, level the top of the dip, and garnish with any combination of chopped parsley, onion, and tomato, as well as olive oil and paprika. You can eat it as is, but I prefer to chill it in the fridge for at least 30 minutes or until it's nice and cold. And, of course, serve with pita wedges or sliced vegetables.

Submitted by: George Heath