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| Hummus
1 cup of uncooked garbanzo beans
water to cover
2 cloves garlic, crushed
1 tablespoon of olive oil
Juice of one lemon
3 to 4 tablespoons of tahini
2 scallions, chopped
1/2 teaspoon of cumin
freshly ground pepper
Options: cayenne pepper, oregano, cilantro, parsley
Soak garbanzo beans for 6 hours or overnight. Drain and rinse, cover with water in a kettle and cook for 2 hours or until tender. Drain, reserving cooking liquid. In a blender or food processor puree garbanzo beans with oil and lemon juice until smooth. Add a little cooking water if needed for smoothness. Spoon into a bowl and add tahini, scallions, and pepper. Include optional ingredients, if desired.
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