1 can of garbanzo beans with half the water drained
2 tbs tahini
Juice of 2 small lemons/1 big lemon
Clove of garlic
Handful of fresh parsley (optional)
Blend all ingredients except olive oil in food processor or blender.
Spoon onto a large plate or into a bowl and pour two tablespoons of extra virgin olive oil on top. Cracked black pepper, extra parsley, or pomegranate arils are traditional garnish - we just used black pepper.
You can dip carrot and bell pepper sticks into hummus, or pita bread, or use as a spread in sandwiches, or anything.
Tuesday: Cincinnati chili and spinach salad with grated carrots and homemade balsamic dressing
Wednesday: Vegetarian Asian stir fry served over brown rice
Thursday: Tilapia tacos with homemade guacamole and chips
Friday: Turkey/venison burgers and baked sweet potato fries
Saturday: Country turnip greens cornbread, and apricot Dijon pork chops