Hummus

(Serves 4)
This is a basic hummus recipe. Use hummus as a dip for raw veggies (hummus and veggies is a great meal for those who don’t like to cook, but want to eat healthy), as a starch dish with chicken or on rice cakes or other bread sources as a spread for added flavor. For an herbal twist add parsley or cilantro, some toasted cumin or cayenne for a bit of spice, or some roasted red peppers, black olives or sun-dried tomatoes for a Mediterranean taste. If you prefer a milder garlic flavor, use roasted garlic.


2 cups cooked or canned garbanzo beans (chickpeas)
3 cloves garlic, minced
2 tablespoons tahini
2 - 3 tbls lemon juice
1 tbls filtered water
½ teaspoons sea salt
2 tbls olive oil

Instructions:
Puree all ingredients in a food processor. Add more water or olive oil to get the consistency you like.

This recipe is adapted from, “Fresh at Home, Everyday Vegetarian Cooking,” by Ruth Tal Brown and Jennifer Houston.