1 19 oz can chick peas, (garbanzo beans) drained (but save the liquid)
1/4 cup liquid frm the can of chick peas
1/4 cup tahini (sesame paste-available at middle eastern and health food stores, and some supermarkets)
1/4 cup lemon juice
2 cloves garlic
1/2 tsp ground cumin (optional)
Salt and pepper to taste
Put everything in the blender or food processor and zip it until really smooth, scraping down the sides 2 or 3 gimes. Tasts, and adjust the seasoning, if necessary. Hummus should be a little thicker than, say, sour cream. If it's too thick, add another spoonful or two of chick pea liquid to loosen it up. Scoop into a bowl, sprinkle the top with a little chopped parsley and a drizzle of olive oil, and serve with pita bread or vegetable dippers.
Makes about 2 cups of hummus.
This recipe is from Clueless in the Kitchen by Evelyn Raab