This is a great recipe by Dr. John M. Berardi & Dr. John K. Williams
3 cans chickpeas drained and rinsed
5 tbsp tahini
6 cloves garlic, minced
Juice from 2 large lemons
1/3 cup olive oil
1/3 tsp salt
1/8 to ¼ cup water
Brown the garlic in a skillet with 1 tbsp olive oil over medium heal (3-5 min.). In a large food processor add the tahini, browned garlic, leomon juice, olive iol, salt, and 1 cup of the drained and rinsed chickpeas. Process the mixture until everyhthing is mashed, then add another cup of whole chickpeas. Repeat until all of the chickpeas have been added, adding some of the water when the mixture becomes too dry. Blending should take place for several minutes, until the hummus is smooth and creamy.
Serve the hummus in a shallow bowl and drizzle olive oil over it.
Use veggies or baked whole–wheat pita bread to dip!
Makes 10 servings
Calories 266 per serving
Protein 7 grams
Fat 13 (2 saturated)