Hummus with Brown Rice Crackers

1 can chickpeas

2 tbsp. fresh lemon juice

½ cup tahini (sesame paste)

¼ white onion

3 cloves garlic, chopped

2 tsps. extra-virgin olive oil

2 tsps. ground cumin

1/8 teaspoon ground red pepper

½ tsp. salt

Drain and rinse the chickpeas, leaving ¼-1/2 cup liquid.  Combine the chickpeas, lemon juice, tahini, onion, garlic, oil cumin, pepper and salt in a blender or food processor.  Puree until smooth, adding the chickpea liquid if needed to thin the puree.  Refrigerate for 3-4 hours before serving.

Serve with brown rice crackers or chopped celery and carrots.  Also makes a great spread for sandwiches.

Serves: 4