Hummus

·         1 can garbanzo beans

·         2-3 tbsp Tahini Sauce

·         3-6 tbsp fresh lemon juice (you can always add more, so start with just a bit)

·         1/2 tsp Sea Salt (or to taste)

·         2-4 tbsp water (the water they cooked in is ideal)

·         1 clove garlic (you really have to have fresh garlic for this)

·         Olive oil

·         Paprika

Boil beans for about 20 minutes, until they are really soft (longer if needed/desired). They should mush quite easily between your fingers. (The skins can be removed and slightly improve the hummus. Vigorously stirring them in the pot, while they're still hot/warm, makes the skins fall right off. The skins float to the surface, so they're easy to just scoop out. If a few skins remain, that's fine.)

Add all the ingredients, then blend the hummus until it is very smooth and creamy, usually about 5-7 minutes in a blender. Taste it as you go! You don't want the lemon to over power, or be over-powered, and make sure you use good salt. When it's done, put it on a dish and drizzle it with Olive Oil and then sprinkle it with Paprika.

Source: Melanie Swenson via Vegetarianation.blogspot.com