We love hummus

This morning I made hummus. Being vegan now, we love our hummus, pesto and guacamole. We keep refreshing our batches of sauces!

This time we didn't buy canned garbanzo beans, we bought them dried and soaked them. We got double our money this way, never going back to cans again.

CHICKPEAS: Like most beans, garbanzo beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a useful source of folate, vitamin E, potassium, iron, manganese, copper, zinc and calcium. As a high-potassium, low-sodium food they help reduce blood pressure.

TAHINI: Think peanut butter, only made with sesame seeds. To make it, sesame seeds are soaked in water for a day, then crushed to separate the bran from the kernels. The crushed seeds are put into salted water, where the bran sinks, but the kernels float and are skimmed off the surface. They are toasted, then ground to produce their oily paste. There are two types of tahini, light and dark, and the light ivory version is considered to have both the best flavor and texture.

RECIPE: this size is for our home, this was 1/2 the original recipe though.
6 cloves fresh organic garlic
1/4 c. organic tahini
1/3 c. olive oil
1/3 c. warm water or chickpea liquid (saved from water that soaked the garbanzo beans)
1.5 t. salt
2 t. cumin
1 t. pepper
3 c. garbanzo beans

Just throw it all into cuisinart and let it go! Serve with healthy whole grain pita bread. YUMMY to my TUMMY!