Hummus with Chimichurri Garnish

Hummus

2 16 oz. cans of garbanzo beans
2 T. bean juice
1/3 cup tahini
1-2 tsp. minced garlic
1 tsp. salt
2 lemons, juiced
1 T. Chimichurri Sauce (recipe below)
1-2 T. olive oil

Processs first seven ingredients in a food processor or blender, adding a stream of olive oil until the mixture is smooth and creamy. Top with paprika and Chimichurri Sauce to taste.



Chimichurri Sauce

3 Tbsp. red wine vinegar
1 Tbsp. dried red peppers
2 lg bunches frehs cilantro, coarsely chopped (about 3 cups)
1/4 cup vegetable oil
2 tsp. dried oregano
1/4 tsp. salt

Process vinegar, next 5 ingredients and 2 Tbsp. water in food processor 5 to 10 seconds, or until cilantro is finely chopped.

Can store in air-tight container for up to three days.