Hummus
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1 cup Chickpeas
- thoroughly cooked or canned (also called Garbanzo beans)
1/4 cup Sesame Tahini
1/4 cup Olive Oil
2 - 3 cloves of Garlic- minced
1/2 cup Lemon Juice
1 teaspoon Celtic Sea Salt
Put chickpeas, minced garlic, tahini and salt into a blender. Blend and gradually add both the lemon juice and the olive oil. Hummus can be used as a dip or a spread. We used baked rice crackers and carrot chips for dipping or spread it on pita pocket sandwiches. Refrigerate leftovers.
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© 2007 by Dr. Denice M. Moffat
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 | Dr. Denice Moffat |
| PO Box 9151 |
| Moscow, ID 83843 U.S.A. |
| (208) 882-3993 Pacific time 9am to 6pm PST |
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