Hummus

The whole family has a cold, no one was really hungry enough for a full dinner. I had a feeling that might happen, so before I went to bed last night I left half a bag of dried garbanzo beans to soak overnight.

When I got home from work, they had doubled in size.

The first time I tried to make hummus, I put them directly in the processor after soaking overnight. Ick. Don't do that.

They need to cook, and for quite awhile at that. I'm going to guess it took about 25 minutes until they were squishable under light finger pressure - and that's the stage you're looking for. Drain the beans and put them in the processor. Give them a good spin.

To that I added a a couple of cupfuls of concentrated lemon juice. Fresh would have been way better, but use what you have is my motto. A good pour of good olive oil, some garlic, a lot of salt and of course tahini. Someday maybe I'll try to make that from scratch too, but for now I used a jar. How much? Eh, 2 big spoonfuls? Mix it until smooth.

I top mine with a pour of olive oil, a big pinch of za'atar spices, a shake of sumac and some kosher salt.

Would have been nice with pita slices, but we had tortilla chips.