• 2 cloves garlic -- roughly chopped
• 1/4 cup lemon juice
• 1/4 cup water
• 14 oz. (400g) canned chickpeas (garbanzo beans) --- rinsed and drained
• 1/2 cup tahini
• 1 t. sea salt

Put all of the ingredients in a food processor or blender. Blend or process until smooth, scraping the sides frequently.

You can top the hummus with thin red onion slides and/or cayenne pepper or you could try a little cumin for a more exotic variation.

Hummus can be refrigerated for up to a week and frozen for up to 3 months. Once you open the jar of tahini, you should refrigerate.