Hummus

Katie, this one’s for you. I’m known to Katie as the “Hummus Queen”, well not quite queen but Katie knows It’s sort of a pet name in our group. Anyway, Katie’s a dear friend and we still have a good laugh over some of our dinner parties. This is a wonderful recipe and I don’t know where I got it. I usually make this recipe in four to five pound batches. Peter, my son, really likes it as does Mary, Jay, Tommy, Angie and Tom, not to mention about 50 other people I know. It’s easy and can be doubled or tripled. “My Hanna” really loves this. Goes well with soy milk, right Mary?

Course: Appetizer

Ingredients

2 cans 15-16 oz. garbanzos, drained reserve liquid
3-4 large garlic cloves
½ cup tahini
2-3 tbsp lemon juice
extra virgin olive oil
salt to taste

Instructions

In a food process place garlic and whirl until finely minced
Add drained beans and tahini
Process until very smooth
Add about 1/4 cup reserved liquid, lemon juice and about 3 tablespoons oil
Add salt to taste
It takes a while to process about 4-5 minutesand should be very, very smooth (about the consistency of oatmeal, does that help?)
If it is still thick, you can add a bit of reserved liquid from beans

Notes

It does have a noticeable lemony taste, but be careful, you don’t want to overpower the garlic and oil, right Katie? Serve it with corn chips or homemade chips, coming next.