I posted earlier about Mediterranean night and a hummus recipe. It was one from Everyday food. I found my recipe - it was on the back cover of one of my cookbooks. A great "safe" place to put one of my favorite recipes. This is my double batch recipe.Jenna's Hummus
2- 3 cloves of garlic (I mince mine first, if you are not a huge garlic fan, use 1 clove)
2 cans chickpeas (1st can, pour in everything, 2nd can, drain, keep liquid)
3 T. Lemon juice (fresh is best, lemon juice from a plastic lemon is fine)
2 T. Tahini
1 t. cumin
1 t. sea salt
1/8 t. cayenne (or to taste)
1/2 t. paprika
Put all ingredients except for the extra liquid from the 2nd chickpea can in the blender or food processor. Blend. Scrape down sides of blender if necessary. Add liquid from 2nd chickpea can until smooth. Olive oil is also a great liquid to use for a smooth hummus. Blend until smooth. Season to taste. Garnish with a drizzle of EVOO, a dash or two of paprika, maybe a kalamata olive or 10?
Of course sun dried tomatoes or roasted bell peppers can be added. Pour out half of the plain hummus from the blender and add tomatoes or peppers. mmm . . .
Enjoy with pita chips, veggies, wraps, etc.