I have perfected my hummus recipe.  And J tells me that it is completely authentic.

I started with a recipe that my Aunt made a couple years back when I visited.  I have been tweaking it since then, and have finally hit the mark.

I use a food processor, I put all the ingredients in and turn it on.

1 can chick peas, drain but reserve about 1/4 cup of the liquid.

3 cloves garlic

3 heaping tablespoons tahini

the juice of 1 lemon

a good glug of cold pressed olive oil

salt to taste

Turn on the food processor.  This is when you can add the reserved liquid from the chick pea can, to gain the proper smooth consistency.

Serve with a splash of cold pressed olive oil and use whole wheat pita or whole wheat tortillas to dip.

If I am feeling adventurous, sometimes I add some fresh parsley.  (OK, usually I add fresh parsley when I use the food processor to make tabbouleh right before I decide to make hummus and don’t feel like washing it out.)

You will never again buy hummus from the store…..