2 Cans Premium Chickpeas (Goya, Progresso and I also like Joan of Arc)
3-4 Cloves Garlic
2/3 Cup Sesame Tahini
1 1/2-2 tsp. Salt
½ Cup ReaLemon Lemon Juice

Drain chickpeas and rinse in cold water. Empty the drained chick peas into saucepan. Add water, but do not cover. Bring to a boil, lower heat to simmer and cook for about 25-30 minutes. Add a pinch of baking soda when the chickpeas begin to boil. This will help soften the chickpeas to give a smooth consistency. Flour will achieve the same result, however, I’ve never tried the flour. Set aside to cool. Place cooled chickpeas along with any water in a food processor. Process until smooth.

Begin adding tahini, then lemon juice. Continue blending until very smooth. Mash garlic with ½ tsp. salt and add to mixture along with the other teaspoon. At intervals, stop and scrape the sides of the bowl.

You may check if any salt, garlic or more lemony taste needs to be added. The consistency should be firmer than pudding resulting in a thick, creamy texture. If hummus is getting to the right consistency, you may need more lemon juice, use citric acid a pinch at a time.

If the hummus is chilled before use, you may need to “loosen” with a few splashes of water or lemon juice. Serve hummus as an appetizer in a low-sided bowl. Garnish with parsley and a little drizzle of olive oil. Served with pita bread slices or chips. Veggies are another good choice.