By Brenda Langton
- 1 can chickpeas, drained
- 2 medium cloves garlic
- 1 Tablespoon lemon juice
- 3 Tablespoons olive oil
- 3 Tablespoons tahini
- ½ teaspoon salt
- ¼ cup water
- 1 Tablespoon parsley, chopped
Put all the ingredients in a food processor or blender and puree until smooth.
Serve with raw vegetables and whole wheat bread, or whole wheat pita bread and olives.
For a spicier version, add more garlic and/or some hot peppers.
If you’re a fan of preserved lemons, we swear by adding them to our hummus! Add 1 Tbsp. of preserved lemon rind, chopped (you may want to cut back on the lemon juice).
Another nice option is to roast the garlic, however I still like a little raw garlic in there, as well.