Creamy Hummos!

1 can (15 or 16 oz.) of chickpeas (garbanzo beans)

3 cloves garlic, roasted or raw (raw preferred for holistic purposes)

Juice of one lemon

2 tablespoons tahini (sesame seed butter)

2 tablespoons of olive oil

1 tsp cumin

Salt and pepper to taste (I used 1/2 tsp rock salt dissolved in 1/8 cup water) 

Rinse and drain the chickpeas. In a food processor or blender, process chickpeas with garlic, lemon juice and tahini until blended. Add olive oil slowly while processor is running until hummus is thick and smooth. Blend in salt and pepper to taste.

Nutritional value serving (two Tbsp.): 60 calories, 60mg sodium, 2 grams of protein, 4 grams of fat, and 0 grams of saturated fat.