This is a super-easy hummus recipe. Some suggestions are at the end.
31 oz. (2 cans) chick peas (also called garbanzo beans)
1/4 can chick pea juice
6 tablespoons tahini
1/3 cup lemon juice
3 large cloves of garlic
salt & pepper to taste
Instructions: Dump all of the ingredients in the food processor. Puree until desired consistency. Serve with a garnish of olive, paprika, and/or chopped parsley, and dip with pita bread and chopped veggies.
Notes: I generally put in only about half of the chick pea juice at first, and then add liquid to get to the desired consistency. Tahini is pureed sesame seeds, and can be found in the “ethnic foods” aisle at your local supermarket. For whatever reason the store by me keeps tahini with the kosher foods.
Alternate recipes: Roast an entire head of garlic (or two), and then substitute the roasted garlic for the 3 cloves of raw garlic. I also made it with roasted red peppers once – use less garlic, and put in roasted red peppers. You can roast them yourselves or get them in the veggie aisle.