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
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• Preparation:

1. 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.
2. Place in serving bowl, and create a shallow well in the center of the hummus.
3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
4. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
5. Variations
6. For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
7. Storing Hummus
8. Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

chickpeas, liquid from, lemon juice, tahini, garlic, salt, olive oil, preparation

Taken from www.epicurious.com/recipes/member/views/hummus-50010166 (may not work)