Naomi's Favorite Hummus

This is adapted from a Mark Bittman recipe:

2 cups drained canned chickpeas, liquid reserved
1/3 cup tahini (sesame paste), optional
1/4 cup extra-virgin olive oil
2 to 3 cloves garlic, peeled
salt and black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed

Put everything in a food processor or blender and puree; add the reserved chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning. Serve sprinkled with cumin or paprika. Goes well with homemade pita chips and raw vegetables.