Lemon Garlic Hummus
Hummus originated in the Middle East and has become wildly popular in the West. It can be made into a variety of flavors and served on bread, chips, vegetables or eaten straight.
To make hummus, roast raw sesame seeds on medium heat until they are hot to the touch and fragrant. Let the sesame seeds cool, then place them in a food processor. Blend the sesame seeds with a drizzle of olive oil. Toasted sesame seed oil can also be used for a stronger tasting hummus. Blend until all the seeds are ground up and a thick paste has been formed. Add a can of drained chickpeas to the food processor and blend. Add more olive oil if necessary.
To turn plain hummus into lemon garlic hummus, add one peeled clove of garlic to the hummus and blend. Then, add roughly one fourth of a cup of fresh squeezed lemon juice. Blend.
The hummus can be served immediately, but the longer it sits, the better the flavors will combine. For best results, put the hummus in the fridge overnight. Then, let it come to room temperature before serving.