Sometimes I like a hummus recipe with just a little “snap” to it. Adding some capers at the very end of blending will give a very tasty recipe with just that little extra “zing” to help wake up your taste buds.

• 1 cup garbanzo beans, rinsed and drained
• 1/2 cup Tahini (ground sesame seed paste, found in the section of your grocery store with other foods from the Mediterranean area)
• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. lemon juice (fresh is best, but bottled will do)
• 2 Tbsp. water
• 2 Tbsp. small capers, drained

Put beans, Tahini, olive oil and lemon juice in your food processor. Add just amount of water needed to make a smooth hummus (may be more or less than 2 Tbsp.)

When smooth, then add capers to the hummus in the food processor and pulse just a few times to mix them in without pureeing them.

I love the taste of this hummus variation and thinking about all the cancer-fighting fiber from the beans and sesame seeds plus the other cancer-fighting phytochemicals in this delicious spread. It is like “double-dipping” to eat something so delicious and ultra-healthy, too. Enjoy this recipe often!