Hummus

By KatKD

Ingredients

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (used 2 1/2 T - May 3, 2011)
• 1 1/2 tablespoons tahini
• 2 or more (lots) cloves garlic, crushed
• 1/2 teaspoon salt (used 3/4 t - May 3, 2011
• 2 tablespoons olive oil (used 3 1/2 T - May 3, 2011)

Details

Adapted from mideastfood.about.com

Preparation

Step 1

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.