I Give Hummus

Hello Lovers,

I came up with this recipe for hummus after I fell in love with fiber. The problem is, I hate the hummus they pass off in stores: it's too tangy and full of shelf-stabilizers. I also have a great disdain for tahini - a tangy sesame butter that's loaded with fat. My recipe is significantly lower in fat and higher in flavor.

I enjoy this with those small pickling cucumbers (less waxy), which I slice in half lengthwise remove the seeds and fill with this wonderful hummus. I also dip the standard red peppers, cherry tomatoes, whole wheat pita bread, and green onion blades.

SHE GIVES HUMMUS

1 can garbanzo beans, drained (reserve liquid) and rinsed
1 clove garlic, coarsely chopped
1/3 c loosely packed flat-leaf parsley
2 tsp olive oil
1/4 tsp toasted sesame oil
1/2 lemon
salt and pepper to taste

Place garlic and garbanzos in a food processor and process until the mixture stops moving. Scrap down the sides to get the beans closer to the blades and pulse again. Scrape down the sides, and process full blast as you pour about a quarter cup of the reserved liquid steadily through the feed tube. Add just enough to make the mixture smooth, not runny.

*Note - the liquid looks pretty thick and gross, but don't worry, that's just salted water and starch from the beans. That liquid is a natural thickener, like pasta water.

When beans are smooth, give the motor a little break. Then turn on again and slowly pour in olive and sesame oils through the feed tube. When oils are incorporated, turn off, open the lid, then add salt, pepper, a squeeze of fresh lemon juice from 1/2 lemon (watch the seeds!), and the parsley. Process again until all is combined, and voila! The best hummer a girl ever gave you. I mean hummus.

Tips:

• Make fake out deviled eggs by spooning this hummus into halved egg whites!
• Add red pepper flake and hot sauce for a little spice!
• Add horseradish for a greater zing!
• You don't have to use parsley - it just makes it peppery and fresh!
• Add finely chopped and seeded cucumber (after processing) for crunch! You can add finely chopped red onion, too!
• Add basil for an Italian taste!
• The possibilities are endless!

*Note: A guy told me this weekend that hummus was a Jewish terrorist organization. What a laugh - Jews don't organize!

That's all of me for now!

Laura