Hummus

This has been one of our family 's favorites for some time - even before we were intentional about cutting out cholesterol. I make this one so often that my girls call garbanzo beans "hummus beans." This is a fantastic dip with crackers (make sure they are
free of all hydrogenated or partially hydrogenated oils!) and fresh vegetables.

Hummus

1 (15 oz.) can chick peas (garbanzo beans)
2 tablespoons fresh lemon juice
1 tablespoon tahini (a paste made from sesame seeds)
1 clove garlic, minced
1/4 tsp salt (optional)
1 teaspoons olive oil

Drain the chick-peas, reserving 1 tablespoon of the liquid. Rinse and drain the chick-peas. In a large bowl combine all ingredients except for the olive oil. Using a hand blender, process until a smooth creamy texture is achieved. A food processor also works well. (I have not had much luck with conventional blenders and making hummus.) If desired, salt to taste. Place in a serving bowl and drizzle olive oil on top.
Makes 1 1/2 cups: 12 servings
Per serving (2 tbsp): 53 calories, 1.8 g fat (.1g saturated), 0 mg cholesterol, 2 g protein, 8.6g carbohydrates, 106mg sodium, 1.6 g fiber