Hummus

Hummus is great for sandwiches, salads, and dipping veggies or pita chips.  It's so easy to make.  I usually make a single batch and then freeze half of it, since it only lasts about a week in the refrigerator.

Makes 1 1/2 c

1 garlic clove
2 c cooked chickpeas (this is 1 can rinsed, drained)
3 T EVOO
2 T tahini (sesame seed paste)
1/2 t ground cumin
2 T lemon juice
1/4 t sea salt
water

In a running food processor, drop in garlic and run until minced.  Turn off the processor and scrape down the sides.  Add chickpeas, oil, tahini, cumin, lemon juice, and salt.  Restart the processor and slowly add water, making hummus slightly thinner than desired.  It will thicken when refrigerated.

Chill to combine flavors before serving.

For variety, add roasted garlic or roasted red peppers.

Easy peasy!