|Hummus (plain and easy)|
Yield: 2 cups
1 large can of chick peas, strained, keeping the liquid
2-3 tbsp. extra virgin olive oil
Fine sea salt to taste
Juice from 1/2 a lemon
1/2 tsp. garlic powder
Place the strained chick peas in a food processor and blend on high until crushed. Turn off, scrape the sides and add a little of the strained liquid, a little lemon juice and olive oil and blend on high again until pureed. While blending, add salt, garlic powder and a little more olive oil and lemon juice. Turn off, scrape sides and add salt to taste. Blend again on high until it turns into a lump-free puree. Turn off and taste. Adjust seasoning if necessary.
Serve immediately or place in an air tight glass jar and refrigerate.
Keeps for approximately 2 weeks in the refrigerator.
Note: Most Hummus recipes contain Tahini - which is made from sesame seeds. I omitted it this time and it's just as tasty and delicious !