Hummus à GoGo!
Believe it or not, Wedge Antilles is an opportunistic vegetarian. His childhood nickname, Veggies, set him up to love his brethren, whether roots or leaves. He loves hummus -- especially if it's a bit firmer, since then it won't leak all over the cockpit of his starfighter! He dips veggies of all sorts, or scoops crackers through the bowl. And the garlic breath has saved him more than once when confronted with angry or just-plain-smelly aliens!
1 15-16 oz. can chickpeans / garbanzo beans, drained, canning liquid reserved
3 tablespoons tahini or peanut butter
2 tablespoons dried parsley or about 1/2 cup fresh, chopped
3 tablespoons lemon juice
1/4 cup or so of olive oil (or other vegetable oil)
salt and pepper, to taste
In a food processor, add the garlic, the beans and half of their canning liquid, nut butter, parsley and lemon juice. Process / blend till smooth. Season with salt and pepper. With the processor on, dribble in the oil until the texture is somewhat like mayonnaise.
Serve with cut vegetables, crackers, toasted pita, etc. Or use as a sandwich spread.
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