Hummus
Servings: 10
Ingredients
- 1 can garbanzo beans/chick peas
- 1/3 cup liquid from canned beans
- 3 Tbsp lemon juice
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1/4 cup tahini sesame seed paste - be sure to stir well
- olive oil
- paprika
- pine nuts
- Kalamata olives
- pita bread
- celery
Instructions
- Drain the beans and save the bean liquid.
- In a food processor with metal blade, puree the beans along with reserved bean liquid (1/3 cup) with all ingredients up to the olive oil.
- Taste for seasoning and refrigerate.
- We recommend putting the hummus in two bowls. In one, mix in four chopped Kalamata olives and sprinkle a few on top. In the other bowl, toast a tablespoon of pine nuts, add a few to the hummus, and sprinkle the rest on top with a drizzle of olive oil and paprika.
- Toast pita bread in 350° oven for about ten minutes, then cut into triangles. Serve hummus with toasted pita triangles and celery at room temperature.
- Hummus can be stored in the refrigerator for up to one week.
Notes
Other suggestions for additions to the hummus are sun-dried tomatoes, lemon & dill, or anything your heart desires.