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Karl irvine's garlicbuster hummus

Yield: 1 Servings

3 lg Garlic cloves; peeled      2 c Chickpeas; cooked -OR-
1 cn -19 oz      1/3 c Tahini: *
2 tb Olive oil      1/3 c Lemon juice; fresh
1 ts Cumin; ground      1/4 ts Pepper
1 pn -Salt; opt

*Sesame paste available in Greek Middle Eastern or health food stores. An untraditional substitute is peanut butter Puree garlic in food processor. Drain chickpeas and reserve 1/4 cup cooking liquid or liquid in can. Add chickpeas and process until smooth. With motor running add tahini olive oil lemon juice cumin pepper and salt. Process until smooth. For a more spreadable hummus add 2 Tbsp of cooking liquid process. Repeat until desired consistency. Makes: approx 2 cups Serve in a bowl with torn pita bread and assorted dippers. Source: The Toronto Sun (with modifications) posted by Anne MacLellan

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European Recipes from Italy, Spain, France and More