3 Cans Garbanzo beans (drained)
3 – 4 tablespoons Tahini (Sesame butter)
4 – 6 cloves Garlic (chopped)
1 Lemon or lime
1/3 cup Olive Oil
Salt and Pepper to taste

1. Sauté the chopped garlic in oil over a low flame.

2. Juice the lime or lemon.

3. Place all of ingredients in a large blender. Blend well. This could take several minutes. Your hummus will be thick and have a dry consistency.

4. Add water in about 1/8 cup amounts and blend until he desired consistency is achieved.

5. Set the hummus in a bowl. A few branches of parsley placed on the hummus adds a nice look to the dish.

6. Just before eating make an indent in the center of the hummus plate and pour a small amount of olive oil into the indent.

6. You can eat it right away, but the hummus improves if it sits overnight in the refrigerator.

You can also try these variations…

Artichoke Hummus

* Add 1 c steamed artichoke hearts

Bean Hummus

* Instead of chick peas, try using another kind of beans, like black beans or fava beans

Beet Hummus

* Add 1 pound cooked beets

Curried Hummus

* Add 1 T curry powder

Garlic Hummus

* Double or even triple the amount of garlic

Green Onion Hummus

* Add 3-4 green onions

Mexican Hummus

* Add ¾ c fresh cilantro
* Add 2 jalapeños, seeded
* Replace lemon juice with lime juice

Olive Hummus

* Add ½ c black or green olives

Pesto Hummus

* Add 1 c packed fresh basil leaves

Red Pepper Hummus

* Add two peeled, roasted red peppers

Roasted Garlic Hummus

* Sauté the minced garlic in a bit of oil before adding to hummus

Spinach Hummus

* Add ½ c fresh spinach

Spinach & Feta Hummus

* Add ½ c fresh spinach
* Add 2-3 ounces feta cheese

Sun-Dried Tomato Hummus

* Add 2-3 oil-packed sun-dried tomatoes

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