Hummus is Yummus

Homemade Hummus

   I don't know about you, but I enjoy a good hummus.  Unlike my misadventures in falafel making the hummus recipe turned out quite well.  I omitted the tahini due to allergies and served it with raw vegetables, Greek olives and the ill-fated falafel.  It's a great way to get more carrots and broccoli into my diet.
    Chickpeas are a good source of protein. It's actually pretty simple to make and doesn't take a lot of exotic ingredients. I used a food processor instead of a blender. I recommend this recipe for a weekday meal, snack time, a party or company meal or anyone with kids around who like to dip. 

Hummus
from Eat Cheap, but Eat Well by Charles Mattocks

1 14.5 ounce can chickpeas, drained
1/3 cup lemon juice (or juice of 2 medium lemons)
3 tablespoons tahini
1 clove garlic, halved
1/2 teaspoon salt
1/4 teaspoon ground cumin
olive oil
1 tablespoon chopped fresh parsley (optional)

Add chickpeas, lemon juice, tahini, garlic, salt and cumin to a blender. Process until the mixture is smooth, adding a little water if the hummus is too thick. Transfer to a small serving dish and drizzle a little olive oil on top. Garnish with chopped parsley.  This makes 2 cups of hummus.