Perhaps surprisingly, garlic – that stinky, funky wonder bulb that leaves its signature in the mouth – is considered an aphrodisiac, thanks to its stimulating allicin content. And I loves moi some garlic, especially in my hummus. This recipe yields a decadently garlicky but creamy version with just a hint of smoked paprika.

If you have recreational activities planned for later that you don’t want foiled by your transgressive and aromatic little friend, make sure you have fresh parsley on hand to chew thoroughly after you’re finished transgressing with the hummus.

Makes about a cup or so, so batch accordingly.

Ingredients

• 1 15-oz can garbanzo beans
• 1/4 c. tahini
• Juice of 1 lemon
• 3 cloves garlic
• 1 T olive oil, more for garnish
• 1 T apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp cumin
• 1/4 tsp smoked paprika, more for garnish
• 1/8 tsp cayenne pepper
• Unsweetened almond (or other plant) milk as needed for consistency
• Parsley for garnish (optional)

Combine all of the ingredients in a blender or food processor and puree until smooth and creamy, starting with 2 T of the almond milk and adding more as needed to achieve the desired thickness and creaminess.

Serve swirled with a knife and topped with a drizzle of olive oil, a sprinkle of the smoked paprika, and parsley if you have (or need) it, along with fresh vegetables, pita, or chips. Also great to spread on sandwiches, bagels, etc. Embrace that stank.