Hummus is a great dip to travel with and keeps well at all temperatures if you plan on hiking and camping.  Try mixing it up with some white beans vs chick peas. My family has been using this recipe since the 80s! Try it out and let me know what you think…

1 can or 16 ounces of soaked chick peas

Juice of 1 lemon

2 T olive oil – Good stuff

2 T Tahini – (Sesame paste, similar to a peanut butter but with sesames)

2 cloves of garlic minced

Salt to taste

Sprig chopped parsley for garnish

Carrots and radishes – cleaned and cut for dipping

Pita bread – cut into quarters and wrapped in foil and baked til warm for serving

 

In a food processor add all of the ingredients and pulse until smooth, can leave out a handful of the beans to blend in partially for texture if desired. Salt to taste

Spoon about a 1/3 – 1/2 cup of hummus on a plate or shallow bowl

Cover with a pinch of parsley and cracked pepper and pinch of salt

Drizzle olive oil over the plate and serve with warm pita bread and fresh cut carrots and radishes

*Armenian Option – Add Pickle juice instead of the lemon juice or in addition to taste