Below are two recipes for hummus

Traditional Hummus

• 3 Cans Garbanzo beans (drained)
• 3 - 4 tablespoons Tahini (Sesame butter)
• 4 - 6 cloves Garlic (chopped)
• 1 Lemon or lime
• 1/3 cup Olive Oil
• Salt and Pepper to taste

1. Sauté the chopped garlic in oil over a low flame.

2. Juice the lime or lemon.

3. Place all of ingredients in a large blender. Blend well. This could take several minutes. Your hummus will be thick and have a dry consistency.

4. Add good water (not Southern California tap water if possible) in about 1/8 cup amounts and blend until he desired consistency is achieved.

5. Set the hummus in a service bowl. A few branches of parsley placed on the hummus adds a nice look to the dish.

6. Just before eating make an indent in the center of the hummus plate and pour a small amount of olive oil into the indent.

6. You can eat it right away, but the hummus improves if it sits overnight in the refrigerator.

Experimental Hummus

For a change of pace follow the recipe above and include one of the following variations

• Add 1 - 2 tomatoes. This gives the hummus a slight reddish color
• Chipotle Chilies (2 - 3 washed) from canned Chipotle Sauce. They are hot so beware!

or

• 2 - 3 Pickled Bell Peppers

or

• left over cooked salmon

or . . .

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