Hummus

Kosher for Everybody, p. 112

2 cups canned chickpeas (garbanzos), drained, liquid reserved

2 cloves garlic, crushed

1 tablespoon olive oil

1 teaspoon lemon juice

1 teaspoon salt

Paprika

Pita bread

Mix the chickpeas, garlic, oil, lemon juice, and salt in a blender. 

No tahini?

If the mixture is too thick, add a few tablespoons of the reserved chickpea liquid. Add more lemon juice to taste, if you wish. Place in a bowl, sprinkle paprika on top, and serve with warm pita bead wedges.

Or, if you still have some laying around, matzah.

My Rating: 3/5 "Without the tahini, this hummus lacked some nuance. The real kicker though is that it's super-salty. Even my salt-loving partner had a hard time with it. Good hustle, but it's not quite where it needs to be."