Hummus with Tahini

Ingrédients

3 cups well-cooked garbanzo beans (see

Appendix)

1 cup garbanzo bean cooking liquid or water

4 to 5 tablespoons fresh lemon juice

½ cup tahini

3 garlic cloves, pressed

1 teaspoon salt

⅛ teaspoon cayenne (optional)

¼ cup chopped fresh parsley

Instructions

3 cups well-cooked garbanzo beans

1 cup garbanzo bean liquid or water

4 to 5 tablespoons fresh lemon juice

½ cup tahini

Hummus is most easily made in a food processor. However, a blender or even a potato masher may be used if the garbanzo beans are very tender.

If using a food processor, process the garbanzo beans with ½ cup of the bean liquid and the lemon juice. Then add the tahini, garlic, and seasonings, being careful not to overblend. The texture of hummus should be both rough and creamy at the same time. Add as much of the reserved cup of liquid as you need to get the consistency you want. Stir in the chopped parsley.

If using a blender, the hummus should be made in 2 or 3 batches with frequent stops to stir the contents up from the bottom of the blender using as much of the reserved bean liquid or water as needed.

If done by hand, mash the garbanzo beans with a bit of their liquid in a flat-bottomed bowl with a potato masher or large pestle. Add the rest of the ingredients and mix well.

Hummus will keep for several days refrigerated. It freezes very well.