Quick and easy Hummus

4 cloves of garlic peeled and blanched in boiling water for 3 minutes
Can of chick peas, drained and rinsed
2 tablespoons tahini
1 tablespoon lemon zest
3 tablespoons lemon juice
3 tablespoons of olive oil
1½ tablespoons water
½ teaspoon white wine
½ teaspoon salt
⅛ teaspoon cayenne
½ teaspoon paprika
2 tablespoons of fresh chopped cilantro

Place the chick peas in a food processor. Add tahini & blanched garlic and pulse.
Add remaining ingredients and purée until smooth, then chill in the fridge for 2 hours.
Garnish with more paprika and Cilantro.