Hummus

After a much needed lazy day, I've whipped up this classic dip. I was prompted by a young woman from my cooking class last week that said she had just moved to Davis and wanted to know where she could get some great hummus. I replied that I had this fabulous recipe from a tattered old book I borrowed from Michael's mom; the 1969 Time-Life series called 'Foods of the World.' This one was on Middle Eastern Cooking and the 'Hummus bi Tahina' recipe that was on page one has been my go-to hummus recipe ever since. I have never tasted hummus this good except for in a Middle Eastern restaurant. Serve with my homemade pita chips.

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Hummus

Servings: 12 (makes about 3 cups)

Time: 10 minutes active and total

Price: ~$6.21 total; ~$1.04 per serving

Nutrition (per 1/4 cup serving):

Calories: 218

Protein: 9.4g

Fat: 10g

Saturated Fat: 1.3g

Carbohydrates: 25.2g

Fiber: 1.5g

Sodium: 395.6mg

Cholesterol: 0mg

2 15oz cans chickpeas, drained, saving the liquid, and rinsed
1/2-1 cup chickpea liquid

1 tsp salt

4-5 cloves of garlic, minced

1/2 cup fresh lemon juice, from about 2 lemons

3/4 cup tahini

1. Put all the ingredients in a food processor and blend until very smooth. Add more chickpea liquid or lemon juice to thin out, to taste. Spoon into a bowl and drizzle EVOO over top. Serve with homemade pita chips.