Hummus

Since we only had hummus once in Egypt, I was left a bit unfulfilled and craving it... so I decided to make a up a batch yesterday. First time I made it at home, so I was able to go heavy on the lemon and light on the tahini (sesame paste), which is the way I prefer it...

•1 16 oz can of chickpeas or garbanzo beans
•1/4 cup liquid from can of chickpeas
•3-5 tablespoons lemon juice (depending on taste - I used juice of 1 lemon)
•1 1/2 tablespoons tahini
•2 cloves garlic, crushed
•1/2 teaspoon salt
•2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.