MORE OF MY HUMMUS; by POPULAR DEMAND, SMILE.

​I received several messages from some of you requesting that I publish my HUMMUS recipe again. Therefore, I simply went to my kitchen, made fresh hummus and recorded the process for all of us to enjoy. (In fact, I make fresh hummus weekly. Smile).
 
Then, I decided to prepare a chicken salad sandwich and spread some of that yummy hummus over one toast and my fresh guacamole over the other. Oh, well, You’ll see the results of my yummy sandwich tomorrow.  
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $2.90 per 1 cup
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 1 cup
 
Ingredients
1 (15 oz.) can of chickpeas (reserve half the liquid, discard the rest), rinse and drain the peas ($1.10)
3 garlic cloves (.15)
½ tsp. salt and pepper (.20)
2 tbsp. Tahini Sauce (.40)
1 tbsp. olive oil (.40)
1 lemon for the juice (.65)
 
Directions

1. Open the can, reserve half the liquid, discard the rest, rinse and drain the chickpeas.
2. In a mini food processor, add the garlic, salt, pepper and process.
3. Add the chickpeas, olive oil, reserved peas water, tahini and lemon juice, process until a smooth paste is obtained.
4. When done, refrigerate.
5. To serve as appetizer with crackers, sprinkle smoked paprika and olive oil over.