Habeas Hummus

Recipe Note: The lighter version of this recipe appears in LE cookbook (the original recipe omits the Tahini). However, since Tahini (ground sesame seeds paste) is such a good healthy fat, here is my updated hummus recipe that I currently make which now always includes Tahini.

Ingredients

• 16 oz. can reduced sodium Garbanzo Beans (a/k/a chick peas), drained and rinsed
• 1/4 cup Tahini paste (or to taste)
• 1/4 cup extra virgin olive oil
• 1/3 cup cold water
• Juice of 1- 2 fresh lemons 
• 1 clove fresh garlic (or to taste) or dash of garlic powder, to taste 
• 1/2 -1 teaspoon salt (or to taste)
• 1 teaspoon ground cumin (optional or to taste)
• Freshly ground black pepper (to taste)
• Variation: add a handful of fresh herbs (such as basil and/or oregano)

Directions

• Combine chick peas, Tahini, olive oil, water and lemon juice in food processor.
• Process until smooth.
• Add garlic, salt, cumin and black pepper to taste.
• Add a handful of your favorite fresh herbs (if using).
• Process to blend all ingredients. Taste and adjust seasonings according to your taste. If consistency is too thick, thin out with a few tablespoons of cold water and process again.
• Remove to a covered container and refrigerate until ready to serve.

Comments: This versatile dip/spread is a good companion to toasted pita chips, whole wheat Naan bread or fresh chopped veggie sticks. Note - it can be made ahead in large batches and refrigerated until ready to use. I often have lots of fresh basil and other assorted herbs available in the summer months so I like to add them to Hummus and then blend thoroughly. Hummus makes a great appetizer or snack. To reduce salt in Hummus, use less salt and add more fresh lemon juice to taste.