Hummus

2 cups chick peas

6-7 roasted garlic cloves (or use 2-3 fresh cloves)

1 TB tahini

1/3 cup olive oil

1/2-1 tsp salt

1 TB lemon juice

1/4 tsp cumin (optional)

5 TB water (or chick pea juice)

Add all ingredients into a blender. 

Blend until smooth.

(yield: 2+ cups)

We love to use this on sandwiches, in wraps, or to dip our veggies. You can add different spices if you'd like as well. It's very versatile and yummy. I also buy dry chick peas, soak them overnight, then cook them in the crockpot on low for about 8 hours. I freeze them in 2 cup quantities so I have them on hand whenever I need them. They are good in green salads too. I thaw them on the counter for a few hours and they're good to go. Enjoy!