Hummus

Hummus: SO easy, SO delicious!

The great thing about hummus is you can add or subtract various seasonings, and ingredients, but be mindful of the quantity of lemon juice you use. In my opinion it is easy to use too much lemon juice. SO use a little initially, and then add until you determine the correct amount to suit your taste. Don't be afraid to mix and match other ingredients or make a plain hummus and serve with various toppings.

Hummus
1 16 oz can of garbanzo beans (chick peas)
Liquid from can of garbanzo beans
3 T fresh lemon juice
1 clove crushed garlic
Dash of sea salt (optional)
1 T olive oil (optional)
1 -2 t fresh parsley (to taste)
Chives, chopped
Red chile pepper

Drain garbanzo beans, and set aside liquid from can. Combine ingredients in food processor or blender, add 1/3 cup of liquid from garbanzo beans and blend until all ingredients are combined and hummus is smooth in appearance. More or less garbanzo bean liquid may be added to obtain the right consistency.

To serve, place hummus in a bowl and top with crushed red chile pepper and parsley or make a well and top with 1-2 t olive oil.

Serve immediately, or cover and refrigerate for up to 3 days.

Enough for lunch today and tomorrow!

I enjoyed my homemade hummus with fresh pineapple and oven toasted flour tortillas cut into triangles, and topped with Hungarian sweet paprika.

Oven Toasted Flour Tortilla Chips
2 small flour tortillas
Sprinkle your favorite seasoning or cheese over flour tortillas
Cut each flour tortilla into 6-8 wedges using a pizza cutter
Place on a cookie sheet and bake until slightly brown and crispy at 250F.

Lunch is served!