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Lemony Hummus

2 garlic cloves, peeled
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/4 cup lemon juice
3 tablespoons water
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Pita breads, warmed and cut into wedges
Carrot and celery sticks

Process garlic in a food processor until minced. Add the chickpeas,
lemon juice, water, tahini, cumin, salt and pepper; cover and process

Printed from tasteofhome.com Sep 5, 2008

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Lemony Hummus cont.

until smooth. Transfer to a small bowl. Serve with pita wedges and
vegetables.

Yield: 1-1/2 cups.