Hummus

As promised, here is the hummus recipe:

Hummus

• 1 can cooked garbanzo beans
• 1/2 c. lemon juice
• 3 cloves garlic
• 1/3 c. tahini
• 1/2 tsp. salt or to taste

Drain garbanzo beans.  Put the beans in a small saucepan and add enough cold water to cover.  Bring to a boil, reduce heat, cover and simmer 5 minutes.  Drain and cool.  Squeeze lemons, peel garlic, and measure out tahini.  Put drained beans, lemon juice, garlic, tahini and salt into a blender or food processor.  Blend into a creamy paste, using rubber spatula to push mixture down.  Pour into a bowl and chill.  Dip should have the consistency of peanut butter.  Makes about 2 1/2 cups.

This recipe is an old trusted recipe from the Lebanese side of my mother’s family.  The original recipe calls for one clove of garlic and I always add three.  My brother has also tweaked it by adding more lemon juice, which makes it more on the runny side.  Whichever way you make it, it will be fantastic.  A creamy, velvety hummus with a kick.  Hope you try it!

*Tina