Hummus is Yummus

Don't you want to run your finger through that bowl?

My girlfriend, Donna needed a break, so I offered to take her kiddos for the afternoon. Our kids are best friends and get along wonderfully. (It's actually a bonus for us both.) Anyhoo, Donna happens to LOVE hummus. As an extra treat, I made her a lunch snack with hummus, fresh wheat bread and grape tomatoes. She came back raving that everything was delicious!

Some of you might remember when I made this dip using roasted garlic. That was delicious and powerful with garlic goodness. This time, I wanted to try it with one small garlic clove. It turned out beautifully and much milder, go figure. If you've never eaten hummus, try this recipe first. If you LOVE, LOVE, LOVE garlic then go over and make the Roasted Garlic Hummus.

HERE'S ALL YOU NEED TO DO

• 1 can (15-ounce) chick peas (garbanzo beans)
• 3 tablespoons fresh lemon juice
• 2 to 3 tablespoons tehina (sesame seed paste)
• 1 small garlic clove, crushed
• 1 teaspoon salt
• extra virgin olive oil
• ground peppercorn
• pita bread wedges, crackers or raw vegetables for dipping

Drain chick peas, reserving 1/3 cup liquid. Place peas, reserved liquid, lemon juice, tehina, garlic and salt in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scape sides if necessary, until uniform consistency.

Spoon dip into serving dish. Drizzle olive oil on top and season with fresh ground peppercorns. Serve with pita bread, crackers or raw vegetables.

Here's Donna snack lunch.

Don't you wanna try a bite?