Adapted from the Alive Magazine
- 4 cups cooked chickpeas
- 1/2 cup lemon juice
- 4 tablespoons tahini
- 2 cloves garlic, minced
- 1/2 teaspoon salt if chickpeas were not canned
- 4 tablespoons olive oil, plus more for serving
- 2 – 4 tablespoons water if necessary
In a food processor, blend the tahini and lemon juice until creamy. Add the garlic, salt and olive oil and blend. Add the chickpeas and blend until smooth. You may have to add a little water at a time to get the consistency you like. To serve as a dip, drizzle a tablespoon or two of olive oil over the top and sprinkle with some paprika. Nore: The hummus should keep for about 5-7 days in the fridge.
Greek Salad Topping:
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup chopped peppers
Optional additions: chopped red onion and chopped olives
Combine the toppings and blend with 3 teaspoons olive oil and 2 teaspoons lemon juice.
To serve as a salad: Spread the hummus on the bottom of a serving container. Spread the fresh veggies over top. Serve with Mary’s crackers.