Hummus

2 servings
Soaking 8 hours / Preparation 15 minutes / Cooking 45 minutes
410 calories per serving

1/4 cup chickpeas / Garbanzo beans (dried)
1/2 clove garlic
5 tsp Tahini paste
1 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
1 tsp extra virgin olive oil
1 tsp pine nuts
1/8 tsp paprika
1 pita bread
1 stalk celery
1 carrot
2 radishes
1/2 cucumber

The chickpeas must be soaked in water overnight.  
Cook the chickpeas about 45 minutes.  Drain the chickpeas and reserve some of the cooking water to dilute the hummus.
In a food processor, puree the chickpeas with the garlic, tahini, lemon juice and 2 tbsp olive oil until the hummus is smooth.  Add salt and pepper to taste.  Add a few tbsp of the cooking water, if necessary, to thin the hummus to the desired consistency.
Transfer to a bowl.  Drizzle with olive oil, sprinkle with pine nuts and a pinch of paprika.  
Serve with pita bread and vegetables.

Keep up to 3 days, covered, in the refrigerator, 3 months in the freezer.

From http://www.soscuisine.com/

DELICIOUS!!!!!!!  Much better than store-bought hummus . . . lighter, smoother texture.  I ate far too much hummus today . . . LOL