My wonderful daughter, Jocelyn is a great and innovative cook. She still has the recipes from a cooking class she took at our local YMCA when she was three years old. When she arrives home from her small city apartment, she generally decides to make "stuff" in the wider expanse of our kitchen. In addition to the chocolate chip cookies she nearly always makes, she gets out several cookbooks, shops for ingredients and comes up with delicious new dishes for us to try.
Jocelyn has been a veggie since she was six years old. She saw that I had recently stopped eating animal based foods; she said that she loved animals and was not going to eat them. It was her choice and it is nearly twenty years since that day. Hummus is a staple Middle Eastern food nutritious, delicious and adaptable. There are innumerable variations but the essential ingredients are chick peas (garbanzo beans) and tahini (sesame paste) . Since Jocelyn loves lemon and roasted garlic, we put her in charge of making her version of hummus for our grazing table.
HUMMUS …yummus with roasted garlic & lemon
2 cups of drained chick peas (garbanzo beans)
2 Tablespoons extra virgin olive oil
2 tablespoons of tahini (sesame paste)
3 Tablespoons water
1 teaspoon powdered cumin (or ground & warmed cumin seed)
Dash of salt & pepper to taste
Juice of 2 - 3 fresh lemons
4 -5 cloves of garlic roasted until soft & golden
Combine all ingredients in a food processor. Add a little more water if the consistency is too thick. Check for flavor, adding what you like for taste.
Place in a serving bowl
Serve with fresh vegetables, slices of bread or crackers