Random Food Fridays - Basic Hummus

Madelyn's college years certainly changed the way we eat. Working in her co-op's kitchen, she learned how to cook things that seemed exotic and beyond my reach - foods I thought best left to professionals - like curry, tagine and yes, hummus. Here is a recipe she taught me that has become a staple. It is yummy, full of protein and fiber, and also contains those nutritional super heroes olive oil and garlic. It can be doctored up any number of ways. It is welcome any time of day. I hope you will try it.

Hummus

1 1/2 cups dried garbanzo beans

2 tbsp. extra virgin olive oil

juice of one lemon

2-3 tbsp. tahini

2 cloves garlic, crushed

1-1 1/2 tsp. kosher salt

Sort and wash beans. Soak over night.

Next day, drain soaking water, rinse and refill with fresh cold water. Bring to a boil and simmer gently for about 90 minutes. Beans should be very soft.

When the beans are done, but before draining, you may wish to scoop out some of the empty shells that float to the top. This will help you to have a smoother finished product. Drain beans.

Place beans in a food processor. Add remaining ingredients and process until very smooth. Start with 2 tbsp. tahini and 1 tsp. salt. Taste and add more if you wish.

Serve with crispy dipping veggies, crackers or pita bread.