Favorite Hummus

• 3 cups cooked garbanzo beans
• 1/3 cup tahini
• 1 large or 2 small lemons, juiced
• 2 cloves garlic, coursly chopped
• 1/4 cup olive oil - or oil of choice or water to consistency
• 1/4 tsp. ground cumin
• 1/4 tsp. coriander
• 1 tsp. salt or to taste
• for garnishing: few garbanzo beans, parsley and paprika

Cooking your own beans makes for a much better flavor, canned can be substituted (rinsed very well).

1 cup dry garbanzo beans equal approximately 3 cups cooked. Soak beans in fresh water for a minimum of 8 hours or overnight. Rinse and cook soft and tender. I cook my beans in my pressure cooker. Follow this link for soaking and pressure cooking times.

http://missvickie.com/howto/beans/beanframe.html

Place beans, lemon juice, garlic, olive oil, cumin, coriander and salt in food processor or high powered blender and process. Add water as needed to get things moving nicely.

Add tahini and continue to process until smooth and creamy

Note: When I cook beans, I always cook as much as my pressure cooker will hold. When they are done, rinse and let cool. Lay on cookie sheets and freeze then place in ziplock bags to use for other recipes and salads. "Individually frozen" and bagged makes them easy to measure and store.