Hummus Dip - Quick, easy & delicious!

I love hummus. Luckily so does my daughter, Jenna. I make a sesame free variety for Nedda using a few spoons of mayonaise or yogurt in plase of the tahini (sesame paste - her version would contain egg or milk).

This is an easy and fast recipe but you need a food processor or blender to make it smooth. If you don't have the ingredients in your pantry, they can be located in most super markets or grocery stores now.

The recipe is dairy free, wheat/gluten free, soy free, egg free and nut free. Contains sesame seeds and legumes.

What you need:

1 can of chick peas (garbanzo beans), rinsed & drained
2 - 4 cloves of garlic, depending on your taste for garlic
juice of 1/2 a lemon
1 Tablespoon white or rice vinegar
1/2 teaspoon ground cumin (this makes a big difference if ommitted)
salt & pepper to taste
3 Tablespoons tahini paste (sesame paste)
2 Tablespoons olive oil
1/4 cup of water
parsely & paprika for garnish, optional

Dump everything but the water & garnish into your food processor or blender. Puree until smooth, adding small amounts of water as you go until you achieve desired thickness. You may not need all the water or you may need a little more. Taste and adjust seasoning if necessary.

If serving as a dip, garnish the top with chopped parsely, paprika a drizzle of olive oil, if preferred.

If using as a spread on crackers or in a sandwich, you can stir parsley in for a vitamin c boost.

Note: this dip thickens the longer it stays in the fridge. Cover tightly with saran wrap to avoid developing a dry "crust" on the surface".


Variations:

• Roast the garlic for a more robust, sweeter garlic flavor
• Add 1/2 cup roasted red peppers in the food processor for vitamin C and a richer flavor

Note: You can soak and cook a bag of dried garbanzo beans per the package directions. Drain and freeze in 1 or 2 cup portions in freezer bags.