Hummus; a great lunch

A jar of Hummus is something you can usually find in our refrigerator.   Hummus with some bread and vegies can be a healthy lunch, an appetizer or just a snack.    Making it is really easy and quick, ~5 mins.  Its commonly made from Garbanzo beans but you can use other beans though when I use other beans I usually only mash them, not blend them.   You can add chop tomatoes, parsley, red pepper flakes, roasted pepper, roasted garlic or what ever else sounds good.   

1 16oz can Garbanzo Beans
Juice from 1/2 of a lemon, more if you prefer
+2 pressed garlic cloves
2 tblsp tahini 
1 tsp roasted cumin seeds
Extra Virgin Olive Oil (~1/3 C)
salt and pepper to taste

1.  Put cumin seeds in a fry pan and roasted over low heat, ~5 min.    Stir occasionally as they roast.

2. Drain Garbazo beans, reserving 1/4 C of the liquid.    Place beans, reserved liquid, garlic and lemon juice in a blender or food processor.  

3. Turn on blender to mix ingredients.   With the blender on, slowly add olive oil.  I like to blend til the Hummus has a nice cream consistency.  You might have to stop the blender from time to time if its too thick.  You can add some more water to thin the mixture or just continue to add olive oil.

4. Once you're done and the cumin seeds are roasted, mix in salt and pepper to taste and the cumin seeds.   Put Hummus in an airtight container and store in the refrigerator.  It can be stored for at least 1 week.  

If  you like lots of garlic, its nice to let the Hummus site for a day or two to let the garlic develop and mellow a bit.