Pita triangles with hummus
One 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
Juice of one lemon (depending on taste)
1 – 1/2 tablespoons tahini
4 cloves garlic, crushed
A shake of smoky paprika
A shake of poultry seasoning
A shake of garlic powder
A shake of cayenne pepper
A shake of coarse ground black pepper
1 teaspoon sea salt
2 tablespoons olive oil
A handful of chopped parsley, maybe fluffing up to a cup including fluffy tops
Preparation: Drain chickpeas and set liquid aside for later. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. If this was a dip, you’d add more garbanzo bean water to ake it dippy. To keep it firmer and more sandwichey, less garbanzo water