Posted on 27. Oct, 2010 by in Uncategorized

Hummus is a staple.  Once it is sitting in the fridge it’s possibilities seem to grow.

I sell this recipe at the local farmers market every week and my customers say they can’t buy it from the store anymore.  I have been known to create food addicts!

Soak 1lb of garbanzo beans for about 5 hours.  Drain off the liquid and lightly rinse the beans in a colander.  Bring the soaked beans to a boil and let simmer for about three hours or until the bean can be gently mashed with a fork.  Drain off the water and let the beans sit until they have cooled.  Place beans in a food processor.   Add on top of beans 1 cup of tahini, 1 cup of water, 1/2 cup of fresh squeezed lemon juice, 1 tablespoon of salt, 1 tablespoon of pressed garlic, and 5 or 6 shakes of red pepper flakes.  Process the mix till it it light and fluffy.

Hummus will last a week in the fridge.  Hummus can be served with pitas, carrot and celery sticks, corn chips.  Spread it on a rice cake or in a pita pocket with cucumber and tomatoes.  Dip a hot baked yam into hummus.

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