Dipping is fun and we eat more veggies when we get to dip ‘em!

I found and adapted this recipe for hummus at http://ohsheglows.com/2010/12/04/the-hummus-that-changed-everything/

2 cups canned or cooked chickpeas, if cooked reserve liquid (we used canned)

2 garlic cloves

1/3 Cup tahini

7-8 tbsp freshly squeezed lemon juice

2 Tbsp reserved chickpea liquid (we used water)

Paprika, for garnish

The original recipe added 1 tsp salt, 4-8 drops of Tabasco sauce and olive oil for drizzling but we skipped these ingredients.

Directions:

Together, we measured and placed the chickpeas, garlic cloves, tahini, lemon juice and water into a food processor.

We pureed until smooth.

Once it was pureed, we sprinkled it with paprika and served it with carrots, cucumbers and pita.  Delicious!

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