Looking for a recipe for Hummas?

We've done this recipe and like it.

http://www.inspiredtaste.net/15938/easy-and-smooth...

I made this recipe last night and it was great.

1 can garbanzo beans (15-20oz)

1/4 cup lemon juice, fresh or bottled

1/4 cup tahini

1 tsp minced garlic, fresh or bottled

1 tsp ground cumin (or cumin seeds)

1/2-1tsp kosher salt, or 1/4-1/2 tsp table salt

2 tablespoons of a good extra virgin olive oil

1 tablespoon sesame oil, (optional -but boosts the sesame flavor a lot)

1/4-1/2 cup water as needed to get the final texture you want.

Drain the garbanzo bean water and dump the beans into a large bowl that is at least double the volume of the beans. Fill with cold water and leave the tap running on a medium stream into the bowl. Use both hands to rub the beans between your hands and fingers to loosen the skins. When a lot of skins have been loosened, let the pot fill to overflowing and swirl the beans with your hands to let the skins float away. It's best to do this in a sink with a garbage disposer so that the skins don't clog the drain. Try to rub some more skins off and repeat another time or two until you aren't getting any more skins floating away. Drain the water when you're done.

Add a 1/2 cup beans and all of the other ingredients except the water. Blend on high for 1 minute, scrape down the sides of the blender/processor. Add the rest of the beans. Blend on high for another minute. Scrape down the sides. Blend for 1 minute, then start slowly adding the water if your blender, processor has a feed tube. The paste will be very thick at first but will soon lighten up as you blend in the water. Use a spatula to spoon the hummus into a serving bowl. You can garnish by sprinkling with paprika, if you like.

2 cans chickpeas [garbanzos] - drain one can only.

1/4 cup lemon juice

3 cloves of garlic, peeled

1/4 cup tahini [sesame seed paste, specialty grocery item]

1/2 tsp salt

2 tbsp olive oil

In a good stout blender [Vegemite type best] start by dumping in the chickpeas, the drained can and the undrained can together. Add the other ingredients in the order shown, and blend well until the consistency is to your liking. In a less-stout blender, stop frequently to scrape the sides down so everything combines well as you blend. Check thickness of hummus, add a little water as needed. Note: in a lower-powered blender, I recommend you chop up the garlic first...the big zoomers will not need this done. Hummus keeps well in the fridge, so divide mixture in 2 or 3 tubs with tight lids so you won't eat it all up the first day. Plus which, it keeps the pita crumbs out of the whole batch this way.

1 clove garlic

1 can garbanzo (chick peas) beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

salt/pepper to taste

2 tablespoons olive oil

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top.

garbanzo BEANS

~Doctor Bean