Hummus!

I am in LOVE with chickpeas right now! Before December I had never had them in anything besides hummus.  But, then I tried some delicious Arabic food courtesy of my students and have been craving chickpeas ever since.  Tonight, I'm making a Chickpea and Lentil Stew, and will post the recipe a bit later, but last night I made hummus.  I have made hummus a few times before and each time it turns out a bit differently, but it is always good!  Below is a rough recipe for the garlic hummus I made last night.

1 15oz can of chickpeas (garbanzo beans), drained and rinsed well
1/4 cup tahini (I have found this in the peanut butter aisle and the organic food section)
2 Tbs. olive oil
2 tsp to 1 Tbs. of garlic powder (depends on your taste...we LOVE garlic so ours has a bit more than 1 Tbs.)
About 1/4 c. water to thin, and not kill your blender (you can add more, of course, depending on what consistency you like...mine is about a peanut butter consistency)

I threw all of this in a small bowl and used my immersion blender, but you can also make it in a regular blender or in a food processor.  Eat with veggies or my favorite, Tomato Basil Wheat Thins.

For a fun twist (that my husband would not approve of) blend some roasted red peppers into the hummus...or artichoke hearts.