chick pea dip

I spent Memorial Day weekend in San Diego with one of my favorite people, Aubrey. We love to cook, share recipes.. and go to the beach. We did plenty of both. This is a bikini friendly version of hummus, without the Tahini. As much as I love Tahini.. did you know it has, like 200 calories per tablespoon? Considering I can eat hummus with a spoon.. this is bad for the thighs. This recipe is just plain delicious... Thanks Aubrey!

1 can chick peas (garbanzo beans) drained, rinsed
1 lemon, zested and juiced
2 cloves garlic
5-7 sprigs fresh thyme, leaves stripped from stems
course salt and freshly ground pepper
a few drops hot sauce, to taste (I use Frank's Red Hot)
1/4 cup extra-virgin olive oil
dipper ideas: pretzels, gourmet chips, red bell pepper, cucumber,
celery, any veggie you like

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t0 a dish and surround with veggies and chips.
this recipe was adapted from a Rachael Ray recipe.