Hummus

The best traditional hummus recipe I have found. It's a wonderful appetizer and a great accompaniment for a luncheon. (I'm not planning any "luncheons" anytime soon with a 3 month old =) but if I were this would make the menu. Quick and easy.

1 can (15 ounces) chickpeas

2 tablespoons fresh lemon juice

1/2 cup tahini

1/4 cup chopped yellow onion

3 cloves garlic, chopped

2 teaspoons extra-virgin olive oil

2 teaspoons ground cumin

1/8 teaspoon ground red pepper

1/2 teaspoon salt

Chopped fresh parsley (optional)

Drain the chickpeas, reserving 1/4-1/2 cup of the liquid.

Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a blender or food processor. Puree until smooth, adding chickpea liquid if needed to thin the puree.

Refrigerate for 3-4 hours before serving to blend the flavors. (I usually can't wait that long=) Garnish with parsley, if using. (I usually make a double batch.)