You can start with canned chick peas or cook raw chick peas according to the package directions. To keep things quick and simple our recipe takes shortcuts.
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice or more to taste
1 1/2 tablespoons Israeli techina (jarred sesame paste)
2 cloves garlic, crushed
½ kosher teaspoon salt
2 tablespoons olive oil
Fresh parsley, checked and chopped
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
If your family likes spicy foods you can try adding ½ teaspoon crushed red pepper flakes or a dash of cayenne pepper.