TRADITIONAL HUMMUS

MAKES 1½ CUPS

1 (15-ounce) can garbanzo beans

2 tablespoons tahini

1 tablespoon olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon water

2 garlic cloves

¼ teaspoon sea salt

2 teaspoons soy sauce

1. Process all of the ingredients in a food processor until well combined. You may

wish to add more water, for a thinner consistency. Start with 2 tablespoons at

a time.

2. It is possible to just mash the garbanzos up with a fork if you do not have a

food processor, then add all of the other ingredients for a chunkier hummus

experience.

Variations

• For a richer version, omit the water and add an extra tablespoon of olive oil.

• For an Italian flair, add four soaked and drained sun-dried tomatoes and

¼ cup of basil leaves, before processing.

• Feeling more Mediterranean? Stir in ¼ to ½ cup of diced kalamata olives

and 2 tablespoons of minced fresh Italian parsley after processing.

• Omit the regular garlic and add four cloves of roasted garlic (see page 20),

to create a deeper garlic flavor.

• For a garden herb variation, add 1 cup fresh herbs of choice, such as rosemary,

cilantro, basil, Italian parsley, sage, marjoram, and thyme, before

processing.

• Spice it up by adding a seeded jalapeño pepper and 1 teaspoon of chipotle

chile powder, before processing.

• Add a roasted red pepper before processing

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