Hummus

I'll have to admit, it's taken me a while to get the hang of hummus.  A little too much of this, or not enough of that gives a drastically different flavor to your dip.  Here's my latest (and best, if I do say so myself) version to date.

1 can garbanzo beans, drained
3 tbs. tahini
3 tbs. extra virgin olive oil
Juice of 1 lemon
1 clove garlic
1 tbs. cumin
Salt and pepper
3 tbs. fresh parsley, chopped (optional)
Cold water

The trick is to not skimp on the mixing, and use cold water instead of reserving the liquid from the beans.  This keeps the motor from heating up the dip as it processes.

Add all ingredients in food processor or mini food chopper and turn on for 1-minute adding cold water if the mixture gets too thick.  Taste, adjust seasoning if necessary. Turn machine on and let run again, checking the temperature and consistency, adding more cold water if necessary.  Allow to run at least 3 minutes total or until pureed smooth. It won't be perfectly smooth-- you'd need a commercial processor for that.

Using hummus on veggie sandwiches or as a dip with vegetables is a satisfying snack that is packed with protein and fiber without a lot of fat.  My favorites veggies with my hummus are baby carrots, red bell peppers and English cucumbers.