Just Another Meatless Monday #11 an Ode to Humble Hummus

My first experience with hummus came about 16 years ago at, of all places, a library. An innocuous little tub sitting forlornly on the table being ignored by all the kids. Being the only thing left to eat a group of us moms dug in and much to our surprise fell in love with hummus. The friends I have lost track of but hummus has been with me ever since.
Making my own was a gradual process. First I sporadically bought it in the very expensive tubs. Then I moved on to making it with canned beans, very good but also kind of expensive. I stayed there for quite a while though because I could swing it. Then I found dried garbanzo beans and discovered just how inexpensive hummus could be. Add in the fact that we all LOVE hummus and I'd have to say that it is our 'go to' lunch and snack food even on non-vegetarian days.

Hummus
**beans need to soak**
1 1/2 cups dry garbanzo beans-will make 3 cups of cooked beans, for those using canned beans about 2 cans
water
4 TBSP tahini (yum! resist eating it right from the can!)
1 clove of garlic
1 tsp of salt
1/4 olive oil
2 TBSP lemon juice-more or less to taste

if using dry beans wash and rinse the beans
pour in to a big pot, cover with water bring to a boil and turn off heat
let soak at least one hour or overnight
pour off soaking water to reduce gassines
cover with new water
bring to a boil, reduce heat and simmer until soft
when cooked soft pour off the cooking water and reserve
drain the beans completely, then let them cool
If using canned beans pour off the water and reserve, then add to the food processor
when cool add them to a food processor, add tahini
on a cutting board crush the garlic with the side of knife, remove the skin
pour on the salt and crush again grinding to make a paste
scrape up add the paste to the beans
add the oil and lemon juice
puree until smooth
add cooking liquid for moisture if needed
taste and add salt if needed

You can add just about anything to hummus and make something better. I love roasted red peppers, roasted carrots, chives ohhhh and olives. I am actually posting a picture of a roasted red pepper and chive blossom hummus from last summer because my recent shots of hummus were ugly. It's not a pretty food but the taste makes up for it. I love it on celery sticks, pita chips, carrots, falafel and especially a spoon.

Ugghhh summer time, when meat on the grill seems so quick and easy. IS quick and easy. I need inspiration to help guide me away from that rut. I got hummus and.....what? Anybody? Anybody?




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Peace and Love-