1/4 Cup Yogurt
1 Can Garbanzo 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
1/4 Tsp citric acid (if you need more lemon taste)
2 Tbs water (if to thick)
3-4 Fresh Mint Leaves (for taste)
2 Tbs of Fresh Parsley (for garnish)
1 Tsp of Cayenne Pepper or Paprika (for garnish)
1/4 Cup of Olive Oil (for garnish)

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. Optional, if your consistancy is the way you want, but you want more lemon flavor, add citric acid to enhance the flavor. Spread the hummus in a nice plate and garnish with parsley, cayenne pepper and olive oi, serve with pita bread, crackers or vegetables.

NOTE: if you don’t want to use canned chick peas, purchase dried chick peas, soak in a bowl of water to the brim, overnight. Drain the chick peas and pour them into a large pot, with water to the brim just to cover the chick peas, add 1 tbs baking soda, cook on medium low heat for 1 hour or until the chick peas are tender and easy to smash with our finger.