Printed in the L.V.I.S. Centennial Cookbook
Ingredients:
1 pound garbanzo beans
1 carrot
1 stalk celery
1 onion, peeled
6 cloves of garlic, peeled
juice of 3 lemons
12 ounces tahini
1 tablespoon cumin
1 teaspoon cayenne, or less to taste
2 tablespoons soy sauce
1/4 cup extra virgin olive oil
salt to taste
2 ounces chopped parsley
1 bunch scallions, chopped
Instructions:
Soak the beans for at least 2 hours, preferably overnight.
Discard water. Place beans in a large pot with carrot,
celery, onion, garlic, and water to cover. Cook approximately
2 hours, until beans are very soft. Drain and reserve
the cooking liquid*. Discard carrot and celery. Let beans,
onion, and garlic cool.
Place 1/4 of the beans, 1/2 of the lemon juice, 4 ounces
of the tahini, and the dry spices into a food processor.
Pulse the processor, adding enough reserved liquid to
smooth out the hummus. Repeat this process until all of
the ingredients, except the parsley and scallions, have
been added. Be careful not to add too much of the reserved
liquid. Use just enough to keep the mixture smooth. Salt
to taste.
Fold in parsley and scallions. Serve with crostini, crackers,
or crudites.
*Note: The reserved liquid from the cooked beans
makes an excellent stock for vegetarian soups. Feel free
to add more vegetables, a bay leaf, and other fresh herb
stems such as thyme or parsley. This liquid truly enhances
the flavor of the hummus. Don't be surprised when you
serve this to guests if they ask, "Who made the hummus?"
