I love to make fresh hummus and since I’ve already posted about this, I’ve decided to repost but with my recipe.
• Soak garbanzo beans at least 7 hours and simmer 2.5 hrs. (I usually soak the beans in the morning, then cook them when I get home from work)
• Pick up favorite baguette on way home (me: Ken’s Artisan Bakery makes a sensational baguette with a crunchy exterior and soft interior…plus it’s fresssssssh)
• Make some tahini: sesame seeds + dash of sea salt + food processor
• In food processor combine until desired consistency:
1 heaping Tbl. tahini
1.5 cups cooked garbanzo beans (use canned if you must)
5 cloves garlic (to taste, of course)
5 tbl Kalamata Olive Oil
sea salt to taste
2 tbl H2O
I often vary between a chunky and a fluffy-creamy hummus, depending on my present culinary temperament. The longer you process, the fluffier and creamier it gets. I also like to garnish with fresh roasted garlic (seen here), beans, and sesame seeds and extra virgin olive oil. Nummy.
I paired this with a 2009 Rendez-Vous Beaujolais Nouveau (thanks Deano). Now, I must be honest here and admit that I really don’t care for this wine by itself BUT paired with the garlicky hummus is very nice. ’Nuff Said.
I’ve been making a lot of hummus lately since I got my nifty (and cute) 4 cup 
Multi-seed baguette from 
