Hummus

I was just asked, via a group email, if anyone had a recipe for hummus.
A bunch of us are heading up to my family cottage for the weekend to soak up the last of the summery days and enjoy some early autumn fires to warm up the chilly evenings, oh, and eat.

So, of course I want to be helpful and the food maker generale by jumping over here, ready to send a link, when I realized it’s been sitting in my draft folder for about, um, I don’t even want to admit it.

I make this for just about every gathering, family birthday party or any other excuse snack.
I’ve tried others and this one is it. Simple, light and perfect.

CLASSIC HUMMUS

1 15-oz can Garbanzo Beans (chickpeas), drained and rinsed
3 Garlic Cloves, minced
1/3 cup Tahini, roasted, organic)
Juice of 1/2 Lemon, about 1/4 cup
1/4 cup Water
2 Tablespoons Olive Oil
1/4 teaspoon Salt
Chopped Parsley for garnish, optional

In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil until smooth.
Add salt, adjusting to taste, if necessary.
Spoon into serving dish and sprinkle chopped parsley.

Serve with vegetables such as carrots or celery, or with pita bread.
You can cut the pita bread into thin triangles, brush with olive oil, sprinkle over a little minced parsley and paprika, if you’d like, then toast for 10 minutes in a 400°F oven to make pita chips.