- 1 (15-ounce) can chick peas, drained (reserve the liquid)
- 2 garlic cloves
- 2tablespoon tahini (sesame paste)
- 1teaspoon sea salt
- 1tablespoon fresh lemon juice*
- Liquid from chickpeas, if needed
* The quantity of lemon juice is on the conservative end, as some find too much lemon overpowering. I suggest you start with the amount suggested, but add a tablespoon at a time until you achieve just the right balance of lemon.
Flavor up your hummus according to which kind you like best. For example pulse in some roasted garlic instead of fresh or try roasted red peppers, black olives or even a spinach and artichoke version. The flavor combinations are only limited by your taste buds.
This makes a great spread for stuffing pita bread with or slathering on toast with some avocado, sprouts and tomato slices.
One of my favorite ways of serving as an appetizer is topping the hummus with some peeled, diced cucumber and crumbled feta cheese. My good friend and neighbor Megan K. shared this version with me and both kids and adults love it!