Hummus

Posted by Chantel Martiromo
Recipe contributed by Cherry Tomatoes with CheeseCherry Tomatoes with Cheese.

Using canned chickpeas means you can prepare this hummus in just a few Minutes with no cooking required. Serve with toasted pita chips.
Tips: this recipe can be lighter by replacing 1 tbsp. (15mL) olive oil with the same amount of water. It's just as tasty. For presentation, drizzle a little olive oil on top  and sprinkle with fresh parsley.
Food processor
11/2 cup drained rinsed canned chickpeas  (375mL)
1 clove garlic, coarsely chopped  1
3 tbsp. freshly squeezed lemon juice  (45mL)
1 tbsp. olive oil  (15mL)
1 tbsp. tahini  (15mL)
1/2 tsp. salt  (2mL)
Freshly ground pepper
In a food processor, puree chickpeas, garlic, lemon juice, olive oil, 3 tbsp. (45mL) water, tahini and pepper to taste, until smooth and creamy.
Variation: Fresh herb hummus: Add 2 tbsp. (30mL) fresh Italian flat-leaf parsley leaves, 6 fresh basil leaves and 2 tsp. (10mL) thyme leaves with chickpeas. Make 12.

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