Hummus is a creamy Middle Eastern spread made with garbanzo beans that is both versatile and healthy. It is most often used as a dip with pita chips or vegetables, but can also be spread on a sandwich in place of mustard and mayonnaise. It can be used to dress a salad, or a bowl of pasta. Once you master the basic recipe, it is easy to customize it to your own taste by substituting different beans, such as white beans, or adding different flavors and textures, such as sun dried tomatoes, olives, fresh herbs and even bacon crumbles. Use your imagination and get creative!

Ingredients

• 1 (15 oz.) can Garbanzo Beans drained, liquid reserved
• 1 clove Garlic, minced
• 1/2 Teaspoon Salt
• 1/4 Teaspoon ground Cumin
• 2 Tablespoons Tahini *
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Olive Oil

Ingredients

• Place the beans in a food processor or blender along with the garlic, salt and cumin. Process or blend for 20 to 30 seconds.
• Scrape down the sides of the container, add the tahini and process for another 15 seconds.
• Add the lemon juice and 2 tablespoons of the reserved bean liquid and process for 20 seconds.
• With the machine running, drizzle in the olive oil and process for another 20 seconds, or until smooth.
• Transfer the hummus to a bowl, cover and chill until ready to serve.

Covered tightly in the refrigerator, hummus will keep well for up to two weeks.

* Tahini is a paste made from sesame seeds. It is usually found near the nut butters or cooking oils or in the natural/health food section of the grocery and can be rather expensive. If you prefer to make your hummus without tahini try substituting 1/2 cup plain Greek yogurt in it's place.