M, E, W, P, S and N

1 15-ounce can of chick peas
½ cup high-quality, extra-virgin olive oil
6 T tahini
5 T fresh lemon juice
1 to 2 cloves garlic, minced
½ tsp salt
Red pepper to taste

Drain the chick peas, reserving some of the liquid, then rinse. Combine all ingredients except paprika and parsley in a food processor and blend until smooth. Add liquid from can, one tablespoon at a time, to thin the hummus if necessary. Transfer to bowl and drizzle with olive oil. Garnish with paprika and/or parsley.

Serve with pita or crackers, or use as a dip for vegetables.

Warning: Tahini is a sesame seed paste. Sesame-allergic individuals should avoid this ingredient.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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