Hummus

Ingredients

2 c. dry garbanzo beans
1 c. packed Italian parsley, chopped fairly fine
1-2 cloves of toasted garlic, pressed or peeled
~or~
1-5 heads of roasted garlic, mashed
½ to 1 c. tahini (preferably roasted tahini)
2-4 T. lemon juice, to taste
1 T. balsamic vinegar
2 tsp. or so olive oil (or canola etc.)
black pepper, to taste (1 tsp. or so)
cayenne pepper, to taste (1/4 tsp. or so)
ground chipotle pepper, to taste (1/4 to 1/2 tsp. or so)
dry yellow mustard, to taste (1/2 to 1 t. or so)
cumin, to taste (1/2 tsp. or so)
a dash of thyme salt to taste (1/2 to 1 t. or so)

Directions

Cook garbanzo beans until they are done but not mushy. Rinse them and puree them in a food processor with just enough fresh water or vegetable stock to get a nice puree—about a cup or so. Place the puree in a bowl and add the Italian parsley, garlic and tahini and stir well. Add a conservative amount of spices and lemon juice, and then adjust each item to taste.