Hummus **

LUCKY YOU-THIS IS MY #1 ASKED FOR RECIPE!!
I like this recipe because I have had a hard time finding a one that doesn't call for canned chickpeas/garbanzo beans-this gives you the option to do either.

Raw garlic gives it a bit of a bite, if you want to mellow down the flavor roast the garlic first.
I tweaked this recipe from my favorite vegan cookbook "Get It Ripe" by Jae Steele-I would highly recommend it!

2 cups dry chickpeas, cooked (or canned equivalent drained and rinsed)
2 medium cloves of garlic
2-3 T lemon juice (approx juice of one medium lemon)
2 T flax seed oil/EVOO (Extra Virgin Olive Oil)
2 T tahini
1 tsp salt
1/2 tsp cumin
Dash of paprika (I use smoked paprika)
freshly ground pepper to taste
1/3 -1/2 cup of filtered water (depending on how thick you want your hummus-I usually use about 1/2 cup-you may need less or more!)

Throw it all into a blender, scrape down the sides, process till smooth and enjoy! If using a powerful blender like a Vitamix, you want to be careful not to over blend because it can become paste-like.

*I HEART hummus!
-Great with any chip, cracker or naan bread.
-Use it on sandwiches instead of mayo-especially delish as part of a veggie sandwich with cucumbers, tomatoes, red peppers, sprouts, spinach etc.
-Use it to dip veggies into instead of ranch dressing.
-Replace the yolk of a hard boiled egg with a blob of hummus instead.
-Thin it out with a bit of water and it makes a great substitute for salad dressings on green salads.
What is not to love?! (After 12 years of marriage I have even converted my husband!)

BEST SANDWICH EVER:
-my hummus, generously spread onto a hearty wholegrain bread with a couple crumbles of Feta cheese sprinkled over it (optional)
-cucumbers, thinly sliced
-fresh roma tomatoes, sliced
-sprouts
-spinach
-red onion, thinly sliced
-red bell pepper, thinly sliced
-avacado, mashed and spread thinly over other side of bread with a little splash of lemon (optional)