Hummus
Submitted by Sue Lowes on Dec 22, 2010

Dip made with garbanzo beans.

Servings:
Group

Complexity:   
Very Easy

Total Time:
20 minutes

Ingredients:
1 can garbanzo beans, drained, with the juice from the can reserved.
3 tablespoons lemon or lime juice
1/4 cup reserved juice from the can or beans, or to taste (or substitute 1/3 cup yogurt)
1 tablespoon sesame oil
3 tablespoons loosely packed parsley

Directions:
Place all the ingredients except the parsley in the bowl of a food processor and process until the mixture is thoroughly pureed and very smooth. (It can take several minutes to eliminate any grainy texture). Add the parsley and process until it is incorporated.

Cook's Notes:
While most recipes for hummus call for tahini, a middle eastern sesame paste that can be difficult to find, I prefer sesame oil. It is readily available, easier to use, and I think it produces a cleaner taste.