1 lg. onion, minced
1 to 2 cloves garlic
1 tbsp. vegetable oil
2 c. chickpeas (garbanzos), drained & rinsed if canned
1/2 c. fresh lemon juice
1 tbsp. reduced-sodium soy sauce
1/4 c. tahini (sesame paste)
1/2 c. sesame seeds, toasted & ground
Saute onion and garlic in oil until vegetables are soft. Set aside. In blender or food processor puree the chickpeas with the onion, garlic, lemon juice, soy sauce, tahini and sesame seeds.
Serve hummus with pita bread, fresh or toasted, and (or) as a dip for fresh vegetables.