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Something about well made hummus I find utterly divine. I find this recipe especially appealing because it delivers the hummus "zing" without the garlic aftershocks. I mean, do angels dream of sweet breathing humans? My eighteen year old son doesn't agree. "This stuff would be great, Mom, if you would only put in a bunch of garlic." Now he's at college and he chops his own garlic. But for me I like it garlic free…manna from heaven.
Makes 60 servings-
stores in the refrigerator up to one week, better if it sits overnight to marry the flavors
|30||c||cooked garbanzo beans|
|6||c||white sesame seeds, lightly toasted|
|6||c||olive oil (preferably, organic, virgin cold pressed)|
|1||c||Grape Seed Oil Vegenaise (optional)|
Serve the delicious hummus with warmed sliced bread or pita bread. Traditional serving is to spread the hummus over a platter, placing indentations across the surface with the back of a spoon. Then drizzle an extra amount of olive oil into an indentation on top of the hummus and sprinkle with fresh chopped parsley or sweet paprika as a garnish.
This recipe was inspired by a traditional recipe for four in "Sacramento Magic in a Small Town Café" by Br. Peter Reinhart.
Ellen says: the combination of beans and sesame makes a complete protein which makes this a nourishing entree. A 15 oz can garbanzo beans, drained (reserve liquid) is 1 3/4 cup cooked garbanzo beans. A pound of beans produces about 7 cups of cooked. So you would get almost 4 cans from the pound of uncooked beans. If you can get ground sumac. it is even better than the paprika as a topping.