Hummus (or "hoo-moose" as they say in Israel!)

Ingredients

1 can garbanzo beans, drained and rinsed (or soak dry beans overnight w/ 1 T of Apple Cider Vinegar and cook until tender the next day)

2 cloves garlic

¼ cup tahini (the orange/white tin at Whole Foods is the cheapest around)

1/3 cup lemon juice (or maybe a tad less)

¾ tsp. salt and pepper

2 dashes of cumin (or to taste)

2 T olive oil

(possible 1/3 cup water)

Method

Blend all ingredients together, except for olive oil
When thoroughly blended in blender or food processor, add oil while blending (unless you have a Vita-Mix, and it doesn’t matter b/c you can use the tamper while blending)

If it’s really dry, add some water little by little until desired consistency

Alterations

Change up the above “original” recipe to make the following:

* Tomato-Basil – (my favorite in the summertime!) don’t add extra water, toss in tomato and handful of fresh basil

* Lemon-Dill– Leave cumin and pepper out and add in 1 tsp. (or maybe more) of lemon-pepper seasoning and a fresh or dry dill

* Roasted Red Pepper – roast some red peppers and toss them in – if you like spicy hummus, add in some hot sauce, too

* Experimental Hummus – I experiment all the time and just toss in whatever fresh veggies I have (zucchini, carrots, cucumber, tomato, etc.). It’s a way for kids who don’t eat salad yet to eat raw veggies! Sneaky, sneaky!

I usually serve hummus with fresh veggies: carrot and cucumber slices being the favorite, but I also like fresh broccoli, red/orange/yellow pepper, sugar snap peas, etc. Then there are just plain ol’ tortilla chips, pita bread, or pita chips. Another way we eat hummus is to smear it on wraps to make veggie wraps or sandwiches.