Garlic Lemon Hummus

This is my go-to "recipe" for busy worknights. It's fast, easy, healthy, and I have 90% of the ingredients on hand at any given time. I put recipe in quotations because to be honest, I make this (like many of my recipes) more by taste than by measure. You may want to play with the amounts listed here to suit your own tastes.

A few notes: you really need to use FRESH lemon juice and good olive oil. **Now for my olive oil soapbox lecture** Many olive oils that you find in the typical grocery section are not of quality. They will have a bitter, almost rancid flavor. If you've never tasted truly excellent olive oil, you may not realize how great the "good" stuff is. In town here I've found that Byerly's has some excellent varieties for about $12/bottle. Also check out the local CoOp. Olive oil in hummus shouldn't be merely an ingredient, but should actually be a flavoring agent -- so for this recipe, spend a little extra. I promise it's worth it.

Garlic Lemon Hummus

• 1 large clove of garlic
• 1 can chickpeas, drained
• 1 heaping tablespoon of tahini (can substitute peanut butter in a pinch)
• about 1/2 teaspoon of salt (may need to be adjusted to taste)
• juice from one lemon
• 1/4 cup olive oil

In a food processor, chop garlic clove. Add chickpeas, tahini, some of the salt (reserve some just in case it's too much... you can always add more later), and lemon juice. Process until smooth. Drizzle in olive oil and process again. Add more salt and/or lemon juice to taste. Garnish with more olive oil and fresh chopped parsley or cilantro, if desired. Serve with crusty bread, veggies, olives, etc. Also thickens up in the fridge and makes a great sandwich or wrap spread.

Possible additions/substitutions: green chiles and a pinch of cayenne for a southwest twist, add some fried onions and curry for Indian-inspired hummus, or try a different citrus than lemon (lime and cilantro go great together).