add to shopping list Ingredients

2 cans chickpeas
1-2 lemons
2 cloves of garlic
4 tbsp. Tahini
1 small bunch of parsley
some olive oil

Preparation

Open cans of chickpeas, put in saucepan . Fill one can with water, and add to pan, so chickpeas will not burn. Boil the chickpeas in a saucepan, until you can stab with a fork, and mush on top of your mouth. While boiling, finely chop garlic and the parsley. Juice 1 lemon. When chickpeas are ready, pour out all the water, except 1/4 cup. Put chickpeas in blender, add garlic, lemon juice, parsley, and tahini. Blend slow starting out, then increase speed slightly. Blend well. You can taste to see if you need to add more lemon. If mixture is to thick, you can add some of the reserved liquid. The consistency should be silky, not hard or watery. Put in serving dish, and top with a little olive oil. If you have any left, you can refrigerate. When serving the leftover humus, top off with more olive oil. Hummus is great served many ways. My family likes to use it as a dip with pita chips, rice crisp, or fresh veggies. It can be used as a spread on sandwiches.

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