2 cups canned garbanzo beans, drained and rinsed
1 tsp salt
1-3 medium garlic cloves, peeled and finely chopped
1/4 cup fresh lemon juice (with pressure, hand roll the lemon to
get
the juices flowing before cutting and squeezing)
1/2 cup olive oil
2 tbls tahini/sesame seed butter (usually near peanut butter in
the
store)
pita bread
Place all the ingredients in a blender. Puree until smooth.
Note: Chicken stock can be used as a thinner rather than oil.
Chill until ready to serve.
Place the pita bread in the microwave for about 30 seconds or in
a
350 degree oven for about 5 minutes or until lightly toasted.
Remove pita from the oven or microwave. If it is puffed with
steam,
wait for it to deflate before handling. When it is still warm,
use a pizza cutter or sharp knife to cut bite-size wedges which can be
dipped like a cracker into the Hummus. Add a selection of sliced
vegetables to the presentation which can be dipped in the Hummus, can also
be used as a spread in sandwiches.