Scallion Hummus

2 – 3 medium cloves garlic
1 cup scallions, white & green parts, sliced, divided
1 and 1/2 cups cooked chickpeas (or 1 15-oz can), divided
1/3 cup tahini (sesame paste)
Juice from 1 medium lemon
1 –2 tbsp. tamari (soy sauce)
2 – 3 tbsp. olive oil
1/4 tsp. freshly ground black pepper, or to taste
a dash of cayenne or, to taste
2 T fresh parsley leaves
1/2 tsp. salt (optional)

In a food processor, finely chop the garlic cloves and about half of the scallions. Add the chickpeas, tahini, lemon juice, tamari, black and cayenne peppers. Pulse until mixture is starting to look smooth.  While the processor is still running, drizzle a bit of the olive oil through the feed tube.  Turn the motor off, remove lid and taste.  Add olive oil, salt, additional spices, lemon juice, tamari or tahini as needed.   When you have the flavor you are looking for, add the fresh parsley, and another 1/4 cup of scallions, pulse until chopped and completely mixed into the hummus. Stir in another 2-3 T of chopped scallions. Transfer hummus to a medium bowl and garnish with the last of the scallions.  Serve at room temperature with pita bread, whole wheat tortillas, or sliced cucumber, for an appetizer.

Hummus makes the perfect meatless sandwiches or wraps.  Spread the bread or pita with hummus, top with fresh sprouts, lettuce and chopped tomato and cucumber.