• 1 1/3 cups cooked or canned chickpeas
  plus 1/3 cup bean liquid (or water)
• 3 cloves garlic, peeled
• 1/4 cup sesame tahini (ground sesame seeds)
• 2 Tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 1 teaspoon sea salt
• Lettuce leaves
• Cayenne pepper or paprika

Place chickpeas and garlic in blender or food processor. Puree until the beans begin to break down.
Add a quarter to half of the reserved liquid or water (depending on desired consistency), the tahini, olive oil, lemon juice, and salt.
Continue to puree until all the ingredients are well blended and the mixture has a smooth consistency. Chill for at least 2 hours.
Serve on bed of lettuce.
Garnish with a sprinkle of cayenne (for spicy) or paprike (for mild).

Use as dip with celery, carrot, zucchini, jicama, red or green pepper sticks, or florets of broccoli and cauliflower.

For variation: To 1/2 cup Hummus add 1 Tablespoon pesto; to another 1/2 cup Hummus add 1 to 2 teaspoons red pepper sauce.

Basic recipe adapted from The Perricone Promise, by Nicholas Perricone M D, Warner Books, N Y, 2004