Recipe for the day:

Hummus

1 16oz. can organic garbanzo beans

1/4 cup olive oil (you can omit this or reduce the amount)

2-3 cloves garlic, minced in food processor

2-3 Tlb. lemon juice (fresh)

2 Tlb. tahini (raw or roasted) I use 2 Tlb. ground sesame seeds instead of the tahini

1/2 tsp. sea salt (you can omit this if the beans are already salted)

Drain garbanzo beans and rinse with cold water. Drain well. In a food processor with the blade attachment, mince the garlic. Add the drained and rinsed garbanzos beans and puree for a couple minutes until beans are ground up.

With food processor running, add remaining ingredients. Add salt to your taste . Refrigerate. Excellent as a dip (you can thin it out with water if need be or olive oil), good sandwich on wheat bread with cucumber, spinach, tomato or in a pita with cucumber, red onion, tomato, lettuce and pickle.

We use this as dip with celery sticks, carrot sticks, cucumber slices and red pepper strips.