Servings: Approx. 2 cups

1 15 oz. can Chick Peas or Garbanzo Beans, drained and rinsed 1 15 oz. can Chick Peas or Garbanzo Beans, drained and rinsed
3 T. Tahini (stir before measuring) 3 T. Tahini (stir before measuring)
1½ T. Water 1½ T. Water
1½ T. Lemon juice 1½ T. Lemon juice
1 t. minced Garlic 1 t. minced Garlic
1 t. Cumin 1 t. Cumin
½ t. Sea Salt ½ t. Sea Salt
2 T. Extra Virgin Olive Oil 2 T. Extra Virgin Olive Oil

Place all ingredients through Sea salt into a Food Processor. Process on high until well combined, stopping to scrape sides if needed. Slowly add the Olive Oil while running processor until Hummus is smooth. Add a bit more water, 1 teaspoon at a time, if needed.

The finished Hummus will be smooth, but will still look a little sandy-like, unless you go to the trouble of removing the skins off of the Chick Peas. I'm ok with that, since it is a laborious process requiring cooking dried Chick Peas and then rolling them in a dish towel and hand picking off the skins!  The finished Hummus will be smooth, but will still look a little sandy-like, unless you go to the trouble of removing the skins off of the Chick Peas. I'm ok with that, since it is a laborious process requiring cooking dried Chick Peas and then rolling them in a dish towel and hand picking off the skins!