Ingredients

• One, 16 ounce can chickpeas or garbanzo beans
• 1/4 cup reserved liquid from can of chickpeas
• Juice of two lemons, about 4 tablespoons
• 1 1/2 tablespoons tahini, sesame paste
• 2 garlic cloves, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Directions

1. Drain chickpeas reserving the liquid from the can. Combine the chickpeas, lemon juice, tahini, garlic, and salt in blender or food processor. Slowly add 1/4 cup of liquid from chickpeas and blend for 3 to 5 minutes on low until thoroughly mixed and smooth.

2. Transfer to a serving bowl, and create a shallow well in the center of the hummus. Add 1 tablespoon of olive oil in the well. Garnish with parsley.

3. Serve immediately with fresh cucumber ‘chips’, warm or toasted pita bread, or cover and refrigerate. For a spicier hummus, add a dash of cayenne pepper.

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