Hummus

HUMMUS                                              From: MarNai Johnston

1 (15-oz.) can Goya chickpeas, drained and rinsed (garbanzo beans)

2 Tbsp. olive oil

2 Tbsp. tahini paste

2 Tbsp. lemon juice

3 Tbsp. water  (I usually up the water from 4 to 5 Tbsp)

2 tsp. minced garlic, or 4 cloves minced (I usually roast in a pan about 6 cloves of garlic)

1 Tbsp chopped parsley

1/4 tsp. cumin

To Taste salt

To Taste pepper

In a food processor or blender, combine chick peas, oil, lemon juice, garlic, tahini

paste, cumin and water. Process until the mixture is a creamy puree, adding additional

tablespoons of water if needed. Stir in parsley. Add salt and pepper to taste.

  

Note: If you like things really garlicky, use the 4 cloves, if not cut back to 2. Also to

make it a little more mild garlic flavor, roast the cloves in a pan before throwing in blender.  I also

like to add roasted red peppers, or chopped kalamata olives (5-8) for additional dips.

Serve with pita bread, crackers, or raw vegetables.

Additional flavors:

Roasted Garlic and Chives: Add about 6 cloves roasted garlic and 8 chives.  Cut up in blender until blended.

Sun dried Tomato and Roasted Garlic: Add a handful of sun dried tomatoes and 6 cloves roasted garlic.