Roy's Famous Hummus Recipe

Makes 2 cups

Hummus:
6 Tablespoons Joyva or Krinos tahini
1/4 cup extra-virgin olive oil
1 (15-ounce) can of cooked garbanzo beans, drained...reserving liquid and 2 Tablespoons of beans for later use
8-10 large cloves of fresh or roasted garlic or 2 Tablespoons of minced or pureed garlic
3 Tablespoons of lemon juice
salt to taste
Garnish:
2 Tablespoons garbanzo beans
1 Tablespoon extra virgin olive oil

1. Combine lemon juice and garbanzo bean liquid in small bowl. Combine tahini and 2 Tablespoons oil in another bowl.
2. In food processor or blender, blend garbanzo beans, garlic, and salt until smooth. Scrap down. With machine running, add lemon juice-water mixture in steady stream. Scrap down again, and then continue to process for 1 minute. Add oil tahini mixture in steady stream. Process until hummus is creamy, about 15 seconds.
3. Put hummus to serving bowl, sprinkle reserved garbanzo beans, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Make small indentation on surface and drizzle with olive oil and serve.

Serve the bowl of hummus on a platter with crackers or pita bread.

---To make a good hummus, it is essential to use canned garbanzo beans because the texture and taste is so much better. Sure, dried beans are much cheaper, but a can of beans won't break the bank and is also a HUGE time saver.

From Sacramental Magic in a Small-Town Cafe: Recipes and Stories from Brother Juniper's Cafe by Br. Peter Reinhart