Hummus

1 tablespoon safflower oil
2 tablespoons chopped onion
1 clove garlic, minced
1/4 cup minced fresh parsley
1 teaspoon basil
1/4 teaspoon ground coriander
1/4 teaspoon oregano
1/4 teaspoon black pepper
15 ounces canned chickpeas, drained
3 tablespoons lemon juice
2 tablespoons toasted sesame seeds
dash of cumin
GARNISH (optional): lemon wedges, cherry tomatoes, or fresh parsley sprigs
Servings: 6
1. In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired.

2. VARIATIONS: 1. Substitute 15-oz can Great Northern beans for chick peas. Use only 2 tablespoons lemon juice, since this is a moister bean. 2. Replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini; use only 1 tablespoon lemon juice and add 1 tablespoon soy sauce.

Servings: 6