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07-27 Hummus

Soak 3/4 c dried chickpeas overnight

Drain and cook in plenty of water until very tender, 1-2 hours
Drain again but reserve 1/4 c of the water
Purée peas in blender or processor

Stir in 1/4 c tahini (sesame seed paste)
1/4 c lemon juice
2 garlic cloves, minced
1 T EV olive oil
salt to taste
Add some of the cooking liquid if the paste is too thick

Stir in desired garnishes:
sun dried tomatoes, pine nuts, basil, cumin, cayenne pepper...
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