Just right for picnics, hummus not only packs well, but is also packed with protein. The secret to the flavor of our favorite hummus is lots of tahini. We also like processing it long enough for it to become lighter in texture. It’s one of Dave’s favorite midnight snacks and also makes a great meal on camping trips.
by David Dronet
2 cans chickpeas, liquid reserved
2/3 cup tahini paste
3 tablespoons olive oil
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste
In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic, adding a little of the reserved liquid until smooth and fluffy; it will still be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate. Serve with pita bread, carrots, or pita chips.
For a sandwich, spread hummus inside of a pita pocket. Add shredded carrots and sliced cucumbers. Another option is to make a sandwich out of the new “sandwich rounds” adding sprouts and cucumber strips.
*Recipe may be halved.
Savoie Secrets: It's a Family Recipe 
We’re making this today and the girls are drinking all the reserved chickpea liquid and loving it. To each their own.