Vegan Garlicky Humas

• 2 cans of chick peas (garbanzo beans)
• Reserve liquid from the canned chick peas
• Juice from 4 medium lemons (about 4 ounces)
• 7 oz of Tahini (sesame seed paste)
• 6 cloves of chopped garlic
• 2 oz. Nutritional Yeast (optional)
• ¼ teaspoon sea salt (optional to taste)
  Mix the drained chick peas, ½ cup reserve liquid, garlic, nutritional yeast, salt and lemon juice in a food processor or blender with half the Tahini. Run the processor until all ingredients are blended to a smooth consistency. Add the balance of the Tahini. Mix again adding small amounts of the reserved chick pea canning liquid until you reach the desired consistently (similar to mash potatoes or a vegetable dip).

Low fat hintOil will separate in prepared Tahini.  To reduce the fat, pour off some of the oil that separates on the top of the Tahini before mixing. Save that oil for later use (on a salad or other dish) because it is pure sesame oil.
Variations
The nutritional yeast in the hummus is optional it adds a mellow taste and gives you all the nutrients that the yeast is famous for.
For spicier Hummus add a dash of Tabasco sauce or cayenne, or add more garlic. Garnish with a few sprigs of fresh parsley.

 Left Overs Humus can be diluted into a sauce for salad dressing by adding warm water and lemon juice, add it slowly while working with a whisk to make a nice creamy consistency.