Thread: Hummus

• 1 16 oz can of 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 "sesame past"
• 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 5 days and can be kept in the freezer for up to one month

I live in the USA, Originally from Lebanon, and My name is Nadia.