Hummus

We eat a lot of hummus at our house and I have made it many times and many different ways, but this method turned out the most wonderfully smooth hummus ever.  Peeling the chick peas is a bit time consuming but once the kids get involved it becomes a fun little job that keeps their hands busy for awhile.  I think they enjoy eating it even more when they know that they helped make it.

Hummus
adapted from Smitten Kitchen 

1 15oz can chick peas
1/2 cup tahini
1 lemon, juiced
2 cloves garlic, peeled
3/4 teaspoon salt
water

Cook the canned chickpeas over medium heat for 15 minutes or until they feel tender.  Drain, rinse, and set aside to cool for 10 minutes.  Peel chick peas and discard peels.  Transfer peeled chick peas to a food processor adding tahini, garlic, salt and half of the lemon juice.   Process for a few minutes, adding water a tablespoon at a time until desired consistency is achieved.  Taste and adjust seasonings if necessary.  I always find myself adding a bit more lemon juice.  Serve with a generous drizzle of good olive oil and toasted pita.