Hummus

1 16 oz can chickpeas (reserve liquid)
3-5 T. lemon juice- I used juice from 1 lemon
1 T. tahini
4-5 cloves garlic
1/2 t. salt
2 T olive oil

Drain chickpeas and set aside liquid. Combine remaining ingredients in blender or food processor. Add 1/4 c. liquid from chickpeas. Blend for 3-5 min. on low or until thoroughly mixed and smooth.

Can be refrigerated up to 3 days and kept in freezer up to 1 month. Add olive oil if it's too dry.