Serves: 5
Total Calories: 89
Yield: 2 cups

2 cups cooked* garbanzo beans
1/3 cup sesame tahini
2 to 4 tablespoons lemon juice or to taste
1 to 2 clove garlic
1/2 teaspoon sea salt
2 tablespoons minced fresh parsley
paprika

* If cooking the beans from scratch, reserve some of the cooking liquid to thin the hummus if necessary. If using canned beans, use water or unsalted vegetable broth.
1. Place the garbanzo beans, tahini, lemon juice, garlic, and salt in a food processor and blend until smooth. If the mixture is too thick, add as much liquid as needed to achieve the desired consistency.
2. Transfer the mixture to a serving bowl and garnish with parsley and a sprinkle of paprika. Serve chilled. Refrigerate any leftovers in a covered container up to four days.

For a Change . . .
* For another wonderfully rich hummus, use black beans instead of chickpeas, 1 tablespoon tamari instead of salt, and 1 tablespoon balsamic vinegar instead of lemon juice. Also add 1/2 teaspoon ground cumin.

Nutritional Facts:

Serves: 5
Total Calories: 89
Calories from Fat: 12

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Savory Peanut Spread
Tahini-Carrot Spread
Faux Cheez Whiz
Baba Ganoush
Umeboshi Cream
Hummus
Guacamole
Poblano Pepper and Red Bean Dip
Robin's Easy Mushroom Pate
Malted Peanut Spread
Roasting Garlic
Roasted Garlic Tapenade
Vegetable Pate
Pumpkin Seed Pate
Making Nut and Seed Butters
Olive and Almond Pate
Raw Almond Pate
Pecan Butter
White Bean and Roasted Garlic Puree
Vegan "Chopped Liver"
Cashew-Olive Spread
Green Hummus
Whipped Tahini