Tonight was a vegetarian dinner - Mediterranean-style hummus... or as my husband calls it, "Yummus".
here: (and modified slightly)
1 jar of chickpeas (trying to cut down on canned foods because of the BPA), drained but reserve the liquid (360 grams or 16 oz)
1/4 cup (60ml) of reserved chickpea liquid
juice from 1 lemon (about 1/4 cup or 60ml)
2 Tablespoons Tahini paste* (about 30ml)
2 cloves of garlic, chopped fine (or if you don't like raw garlic, roast it first)
1/2 tsp salt
2 Tablespoons extra virgin olive oil (plus more for garnish)
Blend everything in a food processor for 3 to 5 minutes, or until creamy. Add more reserved chick-pea liquid if desired, but don't add too much or you'll end up with soup.
To serve, place in a bowl and add a Tablespoon or so of olive oil as a garnish on the top. Make it look pretty with a carved carrot flower or creatively placed tomatoes. Use cut veggies to dip, or stuff a pita-pocket (also AH supplied! and the par-baked pita pockets bake up nice in only 5 minutes!) with the hummus, falafel, veggies and a drizzle of oil if you like.
* = Tahini is sesame paste. If you don't have it and can't get it, you can use a mortar and pestle to grind up sesame seeds until they are a paste and use that instead. I've done it this way when I was out of tahini and craving hummus. It works okay, but you really have to work to grind up those seeds and it takes a long time.