Friday, September 25, 2009

Hummus----Marcie Francis

1 can garbanzo beans
1 clove garlic (you really have to have fresh garlic for this)
2-3 tbsp Tahini Sauce (sesame paste, available in the international section of Kroger, or in a health food store)
3-6 tbsp fresh lemon juice (you can always add more, so start with just a bit)
1/2 tsp Sea Salt (or to taste)
2-4 tbsp water (the water they cooked in is ideal)

So, if you use canned beans, you have to boil them in their juice (and some water) for about 20 minutes, until they are really soft--they mush quite easily between your fingers. Then, once they're that soft, you want to get the skins off. Vigorously stirring them in the pot while they're still hot/warm makes the skins fall right off. And the skins float to the surface, so they're easy to just scoop out. (If a few skins remain, that's fine)

Then, after adding all the ingredients, blend the hummus until it is very smooth and creamy, usually about 5-7 minutes in the blender.

Be sure to taste it as you go. You don't want the lemon to over power, or be over-powered. And you gotta use a good salt.

When it's done, you can serve with a drizzle of olive oil and then a sprinkle of Paprika.

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