I begin with a can of Garbonzo beans, reduced sodium, if you can find them. The beans are drained and rinsed. Then they are put in a pan with a little water, and cooked a few minutes to soften. A tahini mixture is made and blended with the beans, using the food mill.
The result is a smooth bean dip. Smoother than you would ever get if you processed the ingredients in the food processor, or blender.
The casing from the bean is left behind!
I like to make a platter; serving pita chips and vegetables alongside the hummus. Serve as an appetizer, or for a light dinner works well in the summertime.
1 (15.5 oz) Can Garbanzo beans, drained
1/2 Cup water
1/4 Cup lemon juice
1/4 Cup tahini
1 Clove garlic, minced (I use roasted if I have on hand)
1/2 Teaspoon kosher salt
1 Teaspoon olive oil
1/2 Teaspoon parsley, chopped
Drain and rinse beans. Put beans in a small sauce pan, with water. Bring to a boil. Reduce heat to medium and cook beans for 5 minutes. Remove from heat. In a small bowl blend juice, tahini, garlic and salt. Place a food mill over a bowl, to stabilize. Using a slotted spoon, put spoonfuls of garbanzo beans into the food mill. Add tahini mixture, with the beans. Process all ingredients through the food mill. Stir all ingredients. To serve: place dip in a bowl and make a well in the center, to hold the olive oil. Sprinkle with paprika and freshly chopped parsley. Serve with toasted pita chips and fresh vegetables.