recipe for hummus (from a mideastern friend many many many years ago)your measurements might vary, I will approximate--
3 -4 cans garbanzo beans well rinsed --you may have to try a few can brands, some I do not like texture at all, or they add some preservative in them, or too muchsodium... (or if starting with dry 1 package or 4 cups of beans follow directions to re-hydrate)
1-3 cloves of minced garlic (to taste)
3+ T tahini (in a pinch peanut butter can be subbed, but if so, use less)
1/4 c combo olive oil & sesame oil
juice of one lemon (or for change, lime) if you like real lemony hummus use more...
1/4 cup parsely (chopped)
salt & pepper
(can also add in roasted red pepper, caponata, etc. One restaurant I worked in also added mayo to stretch & smooth out texture, I don't like this)
I do mine my hand (its great to make with youngsters--Evan loves to do so), but using a pestle or cuisanart works
in large mixing bowl we squeeze the beans to a pretty good pulp, leaving a few whole for texture
adding in along the way the other ingredients (a few turns of a spoon helps to also make sure the bottom of the bowl gets flavorings at end)
refrig for a few hours so the flavors meld
Serve with sliced cukes, celery, peppers, endive, etc... Enjoy
read about kelp & shirataki noodles-- as an almost calorie & carb free sub for pasta, so I am going to hit our health food store....
Feels like rain
so I am going to do errands now...