Save money by cooking your own dry garbanzos for this hummus recipe. It takes time, but hummus freezes well, so making a big batch is worth the effort. Plus, it's easier to find organic dry beans at the health food store. 

Serve as an appetizer, with toasted pita bread triangles or stoned wheat crackers. Also tasty for sandwiches; we serve it on wheat toast at the deli, adding cucumbers, tomato, onion, and sprouts. Makes 5 pints or so; serves 15-20 (or more).    

Ingredients:     

• 1 lb. garbanzo beans, dried (or substitute
  
• 4 1/4 c. canned garbanzos, which is about 2-3 16 oz. cans)     
  
• 3-4 garlic cloves    
  
• 2 lemons, zest and juice    
  
• 1/2 pint (1 c.) sesame butter, fresh-ground (found at health food stores)
  

      (or substitute 1/2 c. toasted sesame oil for sesame butter, if necessary)*

• 1 1/2 TBS. salt (or less)    
  
• Optional: 1 tsp. cumin powder    
  
• 1/2 c. olive oil    
  
• 1/4 c. white vinegar    
  
• 2/3 c. water    
  

If possible, pre-soak garbanzos for several hours, as this will speed up the cooking process. Meanwhile, bring 2-3 quarts water to a boil, then cook garbanzos for several hours over medium heat until very tender. Add more water if needed to keep beans covered. Cook: > 1 lb. dry garbanzo beans 

Drain the cooked beans, reserving 1/2 c. of whole beans to garnish the dish, if serving as an appetizer. Set the cooked beans aside. Process the following until pureed fairly smooth: > 3-4 garlic cloves > 2 lemons, zest and juice    

To the above, add and process some more: > 1/2 pint (1 c.) sesame butter, preferably fresh-ground (or substitute 1/2 c. toasted sesame oil) > 1 1/2 TBS. salt > 1/2 c. olive oil (less if using sesame oil)    

While motor's running, also add through the top, mixing until smooth: > 1/4 c. white vinegar > 2/3 c. water    

Put hummus in a medium-large, shallow bowl, garnishing w/ chopped parsley, a sprinkling of paprika, and whole garbanzo beans; a colorful presentation! To serve with toasted pita triangles, cut one package or so of pita bread into triangles, baking on a cookie sheet for 10-20 min. at 350 degrees, until golden brown.    

For variety, add extra spices, like cumin powder, curry, or sun-dried tomatoes. Keeps one week or so in refrigerator. Serving-size portions, frozen, will keep for months. 

* You can make your own sesame butter by grinding toasted sesame seeds (white or brown)

Soul Food

Proverbs 3:5-6 (NIV):

"Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight."