Hummus

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   In a blender or food processer, pulse together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely chopped.

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   Add the chickpeas, parsley leaves, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth.

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   Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets properly mixed in.

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   Taste, and add more lemon juice or salt if desired, and more of the chickpea liquid until it reaches a thick, but spreadable consistency.

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   You can make your hummus as smooth or as lumpy as you like; I prefer a totally smooth hummus that is lump free.

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   Place in a bowl for serving, creating a well in the center and drizzle additional olive oil on top.

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    Serve with pita chips, crusty French bread pieces, or vegetables.

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    Hummus will keep in your fridge for about 4 days, but can also be frozen if well wrapped for up to two months.

No additional tips available.