I first had hummus when Hubby and I were on our honeymoon. I thought it was "different" back then but have since come to love it. Even some of my kids gobble it up.
This recipe is a modified version of one I found. The original had 3/4 c oil and 3 Tbsp lemon juice ... That was WAY to tart and runny for my taste, so I played with the recipe to come up with this version that I think is just right and is delicious with pretzels or carrots.
1/2 c extra virgin olive oil
1 Tbsp lemon juice
1 1/2 - 2 minced garlic cloves
1/2 tsp salt, optional
1 15 oz can chickpeas (aka garbanzo beans), rinsed and drained
Put first 5 ingredients in blender or food processor. Add about half the chickpeas and process til smooth. Add rest of chickpeas and process til smooth. Transfer to small bowl. Store in fridge. Makes 1 1/2 - 2 c.
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