Hummus

I prefer my hummus without raw garlic because I often eat it for lunch and don't like to have the taste in my mouth all day, although sometimes I do add roasted garlic to my hummus.

2 cups chick-peas, drained and rinsed (preferably from a glass jar)
1/3 cup tahini
2 Tbsp lemon juice (approximately the juice of half a lemon)
1/8 cup olive oil
1/2 cup water
1/2 tsp salt
1 head of roasted garlic (optional)

In order to make creamy hummus, the wet ingredients should be pureed together first in a blender, so that the tahini can dilute.

Once the wet ingredients are smooth and creamy, add chickpeas, and puree until smooth. Add more water if necessary to achieve the desired consistency.

Optionally drizzle with olive oil, toasted pine nuts, and smoked paprika. Serve with pita bread. use in sandwiches, or use as a dip for raw vegetables (e.g. carrot sticks, cucumber slices).