Hummus with Crudite by Lisa Villiarimo, Food Specialist
2- 15-oz cans of chickpeas (garbanzo beans), drained, reserving liquid. 1-2 garlic cloves, roughly chopped 1/2 cup garbanzo bean liquid or water 1/4 cup freshly squeezed lemon juice 1/4 cup of tahini (optional but delicious) 1/4 cup Italian parsley, roughly chopped 1/4 cup extra virgin olive oil (plus more for garnishing) 1/2 teaspoon of salt
Method: Place garbanzo beans, garlic, bean liquid, lemon juice, tahini, Italian parsley and salt in food processor. Drizzle in olive oil slowly until mixture is smooth. Add more of any of the liquids to achieve a thinner viscosity, if desired. Serve with assorted vegetables like carrots, celery, cucumber, your favorite pita bread or cracker.