Chickpea Hummus

Chickpea hummus is great on sandwiches instead of mayo or you can use it as a dip for veggies, tortilla chips or with pita bread.

You will need:

2, 19 oz (540 mL) cans of chickpeas drained and rinsed well (allow to drain again before using)
1/2 c. tahini (sesame paste). My friend Jordan hates tahini and makes his with yogurt instead and it turns out just fine. You can find tahini at pretty much any grocery store these days…it should be close to the peanut butter.
1/3 c. warm water
1/3 c. olive oil
Juice of 2 – 3 lemons
3 or more garlic cloves peeled and chopped
1 tsp salt
1 tsp ground cumin seed (I toast the seeds first in a dry pan and then grind it with a mortar and pestal or you can just use the pre-ground kind)
Fresh ground black pepper

1. Combine chickpeas, tahini, warm water, olive oil and juice of one lemon in a food processor.
2. Process until smooth, scraping down the sides a couple times. If it’s too dry add a bit more warm water.
3. Add garlic, salt, cumin seed, pepper and process until smooth.
4. Correct the salt and pepper to your taste and add the juice from the second lemon – still not lemony enough for you? Add more.
5. Put in a sealed storage container and refrigerate until ready to use.

This makes a good sized batch.