Homemade Hummus

Plain, spicy, or with olives! The choice is yours since this hummus recipe provides you with three variations. Spread some on vegan and gluten-free flax Seed Crackers or Chapatis (Indian flatbread), or use it as a dip for vegetables.

Ingredients:

• 1 (6oz can) chickpeas
• 4 to 6 tablespoons fresh lemon juice
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• parsley, to garnish

Directions:

1. Drain chickpeas and set aside.
2. Place remaining ingredients in a food processor and process for 1 minute. Add chickpeas and process for 3 to 5 minutes, or until well combined and smooth.
3. Place in a bowl, then garnish with parsley and serve. Stores refrigerated for 3 to 5 days, and in the freezer for 3 to 4 weeks.

Variations:

1. For a spicy hummus, add a dash of cayenne pepper to the mix and garnish with a few thin slices of red chili pepper.
2. For olive hummus, make a shallow well in the center of the plain hummus and fill it with additional olive oil. Garnish with chopped black olives.

Yield:
Makes about 1/2 cup.

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