Hummus

The base of this recipe seems pretty universal, and I started with ingredients common to several online recipes, and modify it from time to time, keeping what I like and leaving the rest. I whip up a batch of this on Sunday, then use in in pitas throughout the week. It makes about 3-4 large pitas, or a good bowlful for dip at a get together.

• Ready In: 10 mins
• Serves: 4
• Yields: 16 oz.

Ingredients

• 1 (14 ounce) can garbanzo beans, rinsed (aka Chick Peas)
• 3  garlic cloves, minced
• 1⁄4 cup olive oil
• 3  tablespoons tahini
• 2  tablespoons lemon juice (1/2 lemon)
• 1⁄4 cup  bell pepper bruschetta topping (optional)

Directions

1. Combine all ingredients except oil in a food processor.
2. Use "pulse" (if available), adding oil until you have the desired consistency (this should be spreadable; not enough oil, and you get something stiff like sugar cookie dough).
3. Keep refrigerated, but you can eat it right away!