Hummus (Chick Pea Dip)
Recipe from Lebanese Festival
1 16 oz. can of chick peas
1-2 cloves of garlic, mashed
½ teaspoon salt
4 Tablespoons sesame seed paste (tahini)
Juice of 2 lemons (1/4 cup)
¼ cup water
1 tablespoon parsley leaves, chopped
1 tablespoon olive oil
2 tablespoons diced tomato
Drain and rinse chick peas and place in blender or food processor.
Add mashed garlic, sesame seed paste (tahini), lemon juice, salt and water. Blend very well until texture is smooth.
Place in a platter and garnish with olive oil, parsley, and tomato. Refrigerate unused portion.
Serve with pita bread.