Appetizer: Hummus with Tahini

2 (15-oz.) cans cooked garbanzo beans

1/2 to 1 c. garbanzo bean liquid (reserved from cans)

4 to 5 T. fresh lemon juice (juice from 2 lemons)

1/2 c. tahini

3 cloves garlic, pressed

1 tsp. salt

1/8 tsp. cayenne or 1/2 tsp. dried red pepper (if desired)

1/4 c. chopped fresh parsley or 2 T. dried parsely

Throw everything in the blender and blend until desired texture is achieved (bean liquid amount can be varied in order to change thickness of dip, starting with 1/4 cup and adding more for desired consistency).  Serve with pita wedges, crackers, or sliced raw vegetables.

Julie Hostetler

From the Kitchens of CMC

Columbus Mennonite Church

2004