The key to making good hummus is two-fold.  First, puree the hummus until it is very smooth.  Second, allow the flavors to blend by letting the hummus rest at room temperature for 30 to 60 minutes before serving.  Hummus is great as an appetizer served with warm pita bread or fresh cut vegetables.  It's also perfect for making sandwiches and wraps.

 

• 1 can (about 13.5 oz) garbanzo beans, drained, reserving several tablespoons of bean liquid

• 1/3 cup freshly squeezed lemon juice

• 3 T tahini

• 2 large cloves garlic, smashed

• 3 T extra virgin olive oil

• 1/2 tsp. salt or to taste

• additional olive oil, chopped fresh parsley and lemon wedges (optional, for garnish)

 

Combine the drained garbanzo beans, lemon juice, garlic, olive oil and salt in a food processor.  Blend for several minutes until the mixture is very smooth.  If the hummus is too thick, add a little bean liquid to desired consistency.  Transfer to a bowl and let the humus sit for 30 to 60 minutes to allow the flavors to blend.  Serve with chopped fresh parsley and additional extra virgin olive oil drizzled on top.  Garnish with lemon wedges.