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Drain two cans of the beans, reserving the liquid. Place the beans in a food processor along with the undrained can of beans, and the remaining ingredients except for EVOO and sumac
Blend until it is a smooth paste. Drizzle olive oil into the mixture until the hummus is thick yet smooth and spreadable. It should be like warm peanut butter but not as finely ground. You may adjust the consistancy further with the reserved liquid from the garbanzo beans
Put in a serving dish, top with sumac and extra cayenne pepper.
Cover tightly and chill slightly before serving. It should be at cool room temperature.
Serve with pita or other flat bread. Drizzle a bit of olive oil around the edges of the plate.
NOTE: Ground sumac is available at most Middle Eastern stores or from spice merchants such as Penzey's.
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