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Since I was introduced to it, I'm using hummus as a substitute for butter and other spreads. More fiber, fewer calories, and so on. Try adding a bit of fat-free cream cheese and some fruit! It will knock your socks off! I have experimented with different types of oil. Using really GOOD olive oil, some flavored (garlic) oil, and something I found called "Mongolian Fire Oil" (yes, it's edible and not for lamps). All of which make for a very nice hummus with some different flavor. The one thing I have yet to try is to cook my own garbanzos! Odd, but that would seem to be the logical step, wouldn't it? Perhaps in some nice chicken stock or with a bit of onion? Who knows where this could go! Best wishes!

Hummus

Ingredients

(4 servings)

31 oz (2 cns) Chick Peas

6 tb Tahini **

3 ea Large Cloves Garlic(or More)

1 x Liquid *

1/3 c Lemon Juice or To Taste

1 x Salt & Fresh Ground Pepper

GARINISHES:

1 x Olive Oil

1 x Fresh Chopped Parsley

1 x Paprika

Instructions

* Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables.

4 garlic cloves, minced and then mashed

2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed

2/3 cup of tahini (roasted, not raw)

1/3 cup freshly squeezed lemon juice

1/2 cup water

1/4 cup olive oil

1/2 teaspoon of salt

Pine nuts (toasted) and parsley (chopped) for garnish

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Enjoy!