HUMMUS
	This one is obvious, but it was almost my favorite discovery of the last few years: home-made hummus.
	Required:
	A food processor, large or small. (That is to say, with one it's a snap.  Presumably hummus has been made for centuries by hand, but frankly, I cannot imagine how.)
	Canned or cooked chickpeas.  This recipe is for an ordinary can  of chickpeas. Two tablespoons TAHINI.  This was the ingredient that had me stumped for years.  Fortunately, thanks to our many new residents from Syria and other lands, tahini is a lot easier to find these days. Not only the natural food sections or stores, but most supermarkets will now have a section with middle-eastern foods.  If truly stuck, and you can acquire sesame seeds, make your own, since tahini is basically sesame seed butter.  Two tablespoons of lemon juice, if you like it lemony, as I do. If not, you could use one of lemon, one of water.  Or a little extra olive oil. Half teaspoon of salt  (if low sodium chickpeas, otherwise maybe less.) A clove or two of fresh garlic, minced
	2.  BLEND for a long time.  Check, add more lemon/water if not thin enough, and blend again, until perfectly smooth.  Remember that it will thicken in the fridge.
	The variations are too numerous to mention. I'm a fan of a little basil, dried tomato, and permesan, well blended.  OR a few kalamata olives.  OR roasted red peppers.
	Enjoy!