Christy's Hummus

Oh my stars!  Someone recently asked me what kind of hummus I liked & I said I usually bought Sabra, but I've been experimenting with making my own.  Whilst trolling a friend's blog I found the recipe to end the search.  I JUST made it & ran upstairs to post the recipe immediately so as not to eat the whole batch before Dave gets any for dinner tonight.

Here's What You Need:

• 2 cans chick peas, drained (reserve the liquid)
• 4 cloves garlic (I'm lazy & used 4 tsp jarred, minced garlic)
• 1/3 c roasted tahini
• 3 T olive oil
• juice from one lemon (once again, lazy...I used 3 T bottled)
• 1 t salt

Here's What You Do:

1. Pulse beans & garlic in food processor or blender to break them up a bit. 
2. Add all other ingredients & process until smooth, adding bean liquid to get to desired consistency (I probably used about 1/3 c).
3. Chill for 1 day (not strictly necessary, but I'm guessing it will be even BETTER tomorrow).
4. Sprinkle with paprika & serve with desired veggies, pitas or crackers.

Here's What I Have Learned that May or May Not be Useful:

• Makes about 4 c of hummus (or 16 1/4 c servings).
• Will reportedly last 2 weeks in the fridge.  It absolutely won't make it that long in my house.
• Nothing else to note because it is THAT easy.

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