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Humous with tahini
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Source:
| 1 16 oz can | chickpeas or garbanzo beans |
| 1/4 cup | liquid from can of chickpeas |
| 3-5 tablespoons | lemon juice, (depending on taste) |
| 1 1/2 tablespoons | tahini |
| 2 cloves | garlic, crushed |
| 1/2 teaspoon | salt |
| 2 tablespoons | olive oil |
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
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