Garlic Hummus

Hummus is a Middle Eastern dip, made with chickpeas (also known as garbanzo beans), tahini, and often the addition of a flavor. Tahini is like peanut butter, but made out of sesame seeds rather than peanuts, and is often found right next to peanut butter in the grocery store. While a little on the pricey side, it does a perfect job in this recipe of keeping the hummus a proper consistency. This recipe is based on one found at About.com, where you can also find hummus recipes that don't require tahini.

Thanks to my mother, who bought me my food processor! In this recipe, there really is no replacement for a good food processor, which works the ingredients together to produce a light, fluffy texture.


Ingredients

• 2 cans of chickpeas / garbanzo beans - 19 oz. each
• 1/4 - 1/2 cup liquid drained from chickpeas
  
• 4-8 large cloves of garlic, peeled and crushed with a knife (depending on how hot/spicy you want the hummus)
  
• 3 Tbsp tahini (sesame butter)
• 8-10 Tbsp lemon juice
• 4 Tbsp olive oil
• salt and freshly ground pepper, to taste
  

Directions

1. Put all ingredients in food processor. Blend until smooth.
2. If too thick, add a little olive oil, lemon juice, or chickpea liquid to smooth it out.
3. Add salt and pepper to your liking.

Comments
Being Italian, I find great joy in a very garlicky things, so I used 8 very large cloves of garlic in my hummus. It is very hot, so if you are not a lover of strong garlic flavor, start with 3-4 cloves. You can also omit the garlic completely, which will make a nice plain hummus. The consistency was perfect and we put it in a dish with a garnish of flat leaf parsley.

Some suggestions for dipping implements: crackers (such as Wheat Thins), pita pockets cut into small pieces (or made into chips), or vegetables such as carrots and celery.