Hummus

Hummus has become a staple in our house.  We dip corn tortilla chips in it, spread it on crackers, bread and rice cakes.  Here is the recipe that we have adapted to our own taste.

1 clove garlic *
1-1/2 cup cooked garbonzo (chickpeas) beans **
About 1/3 cup water
2 tbsp tahini (found near the peanut butter or in the ethnic section of the grocery)
2 tbsp vinegar
2 tbsp lemon juice
1/2 tsp cumin
1/2 tsp salt

* If you use raw garlic, the taste is good but can be really sharp.  Lately, I have been roasting garlic and using that.  It's much better.  Cut the top of the whole garlic bulb off, exposing all the clove tops.  Sprinkle with olive oil, salt & pepper.  Wrap tinfoil around the bulb and place in a small dish.  Bake at 350 F for 45-50 minutes.  You can pop out the garlic from each clove easily and it spreads like butter!  Refrigerate what you don't use and it will keep for a while.
** I get dried beans and cook them like the package says.  One pound will make four batches of hummus.  I freeze the extra in 1-1/2 cup portions so I can easily take one out of the freezer when we need a new batch.  If you use canned beans, you may need to adjust the salt measurement.

Using a food processor, process the garlic (if raw) and then add the beans. Or put the beans and roasted garlic together and process.  Use as much water as you need to get the consistency you need.  Next, pour in all the rest of the ingredients and process.  Refrigerate the hummus.

NOTE: See improvement note on later post:  http://greatlettuce.blogspot.com/2012/06/hummus-improvement.html