Two 15 ox cans organic garbanzo beans
3 cloves garlic
Juice of one half lemon
2 tablespoons Tamari
½ cup chopped parsley
2 tablespoons olive oil
One half cup tahini or sesame butter
Sea salt and cumin spice to taste.
In a food processor, mix the olive oil, lemon juice and tamari together for a minute or two until mixed well. Add in the parsley, garlic, garbanzo beans, cumin, salt and mix well until pureed. Then drop small spoonfuls of tahini into the top of the processor and mix well before adding the next. The processor should not be straining, but if it is, add a small amount of water. Taste and season as desired with a splash more lemon or tamari. The hummus should be light tan colored with a smooth and creamy consistency. Hummus can be refrigerated up to a week, so keeping it in a tightly closed container makes it easy to reach for when it is snack time or as a side for a salad at lunch. Sprinkle with paprika. It is delicious with chips, crackers and bread or as a filling for celery.