Hummus

The aperitif is a summer staple in France and for it we serve a nice crisp Rose wine, a bit of "saucisson" (dry sausage), and I love to serve hummus with grilled - or toasted - pita wedges. This one is quite garlicky, so don't feel like you have to use all 6 cloves!
There it is!

Hummus

Serves 12

1 can chickpeas, drained
1 teaspoon salt
4 Tbsp Tahini paste
4 limes, for juice
6 cloves of garlic, chopped very fine or pressed
1 large bunch of cilantro.

Puree the chickpeas in the food processor. Add the salt, Tahini paste, lime juice, garlic and cilantro. Pulse until blended.
Transfer to a bowl and refrigerate until cooled.

Serve with corn chips or grilled pita wedges.