Light Lemon Hummus

I really enjoy a good hummus. For a very long time it seemed an elusive concept to me. I have had to throw away whole batches it has turned out so badly. I also didn't like having Tahini (sesame paste) on hand- taking up refrigerator space. Plus the fact that I move so stinkin' often that it was just a waste. I would try to make a batch of hummus have to throw it away and end up giving away or throwing away the Tahini. What a waste! Well, I am pleased to say that I have found a recipe that I actually really enjoy and calls for no Tahini! Maybe this makes it non-authentic hummus, but, you know what? That's alright by me!

I found this recipe in my city's free newspaper. I have only changed it slightly by leaving out the fresh dill. I have made it at least 5 times now and not-a-once have I had to throw out a batch! To the contrary we have enjoyed it thoroughly!

Light Lemon Hummus

1 can (15-16 oz) Chickpeas, rinsed and drained (about 2 cups cooked Chickpeas. If starting with dry, start with 1 cup uncooked, dry chickpeas. )
3 Tbs. fresh lemon juice
1 garlic clove, chopped
1/2 tsp. salt
1/3 cup extra virgin olive oil (I use a little less than this. I just added it until it was the consistency I wanted)

Process chickpeas, lemon juice, garlic and salt in the food processor to a rough puree. With the food processor still running, gradually add the oil until the mixture is creamy.

Notes: I have been making this from dried beans lately. I soak them overnight. Drain and rinse and then cover with more water and cook them until soft. Drain. Then proceed as above, estimating amounts if you aren't sure how much comes in a can!

My favorite way to eat this is with Stacey's brand Pita chips. Yum!