- Hummus Dip
- Serve with pita chips, crackers or fresh vegetables. If you don't have any tahini paste on hand, this dip is still good without it.
- Makes 1 1/2 cups
- 1 garlic clove
- 1 can chickpeas or garbanzo beans, rinsed and drained
- 2 tablespoons tahini (optional)
- salt and pepper to taste
- 1 teaspoon lemon zest
- 3 teaspoons lemon juice
- 6 tablespoons olive oil
In a mini food processor, add garlic and chop. Add remaining ingredients and process until you have a smooth paste. Add more olive oil for desired consistency and taste for seasoning and add more lemon juice or salt.
Can be made the day before and stored in the refrigerator.