Sonoma Diet - Hummus

• 1 (16 ounce) can garbanzo beans, rinsed and drained (chickpeas)
• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, halved
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin seed, toasted and ground
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chopped fresh flat-leaf parsley

1. In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper.
2. Cover and process until smooth.
3. Transfer to a medium bowl.
4. Stir in the 1 tablespoon parsley.
5. If desired, stir in additional lemon juice to taste.
6. Garnish with additional parsley.
7. Serve with baked pita chips or vegetable dippers, or use as a spread in a grilled vegetable sandwich.
8. *Note: To toast seeds, heat a small skillet over medium heat.
9. Add seeds.
10. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently.
11. Place toasted seeds in a spice grinder and process until finely ground.

garbanzo beans, tahini, water, lemon juice, extra virgin olive oil, garlic, kosher salt, cumin, cayenne pepper, parsley

Taken from www.food.com/recipe/sonoma-diet-hummus-233853 (may not work)