Hummus recipe

The Gourmandise School   of Sweets and Savories     Chickpeas, please. Have you met Dede?  She's one of our newest guest chefs and prolific recipe developer.  We're thrilled that Denise has rounded out our Saturday schedule with her Mediterranean menu and passion for making it all fresh.  This recipe is totally customizable, adding roasted red peppers or swapping our for white beans for a milder flavor- you can check out her variations on DedeMed.   Denise recommends getting beans from middle eastern markets for a better deal and fresher product.  We made this recipe this morning, and I'm using it as a spread for my grilled vegetable sandwich today.  Hope your lunch is as delicious as mine! Hummus by Denise Hazime 1/4 Cup Yogurt 1 can Garbonzo Beans (chick peas) 1/2 Cup Tahini (sesame seed paste) 1/2 Cup Lemon Juice 2-3 Cloves of Garlic 1/2 Tsp of Salt 2 Tbs water (if too thick) 3-4 Fresh Mint Leaves (for taste) 2 Tbs of Fresh Parsley (for garnish) 1 Tsp of Cayenne Pepper or Paprika  1/4 Cup of Olive Oil  In a food processor, first add the garbonzo beans, garlic, lemon juice and salt, blend until smooth. Next add, yogurt, tahini, water and mint leaves.  Spread the hummus in a nice plate and garnish with parsley, cayenne pepper and olive oi, serve with pita bread, crackers or vegetables. Wishing you a delicious day, Clémence and Hadley