Hummus

Nice as an appetizer served with chips, or with sliced jicama and zucchini and radishes. Also very good on sandwiches.

2 cans chickpeas		Drain 2 (15-16 oz) cans of chickpeas (aka garbanzo beans), reserving some liquid; Rinse the chickpeas well to remove any extra salt. Add to food processor.
1/2 c olive oil 1/2 c tahini 1/2 c lemon juice 6 large cloves garlic 1 tsp smoked paprika 1/2 tsp ground coriander 1/2 tsp ground cumin black pepper		Add olive oil, tahini, and lemon juice into food processor**. Add 6 large minced garlic cloves, then spices, and freshly ground black pepper. Process until desired consistency. Stop periodically and use a spatula to move any ingredients from the sides of the processor back into the middle. If the consistency is too thick, add some reserved liquid, a little at a time. FYI: I use extra virgin olive oil I use the tahini that comes in a can - it's easier to get the last bit out. It helps to let the tahini warm up a bit, so you can mix the liquid and solid parts. I use bottled lemon juice most of the time, though fresh is very nice. If you don't have smoked paprika, regular is fine.

** I have also made this by hand, using a potato masher, but it is a LOT chunkier.

*** This is actually a double recipe - as it's the same work to clean the food processor. It keeps very well - a few weeks at least - I usually put it into two containers.

Connie Clark