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Good idea Ed!
I'll post a few recipes per Ed's suggestion, since I enjoy cooking. Here is one for Hummus. I'm not sure where this came from but I like to make it and dip toasted pita wedges in it. mmmmm
Hummus Bi Tahini
· 1/2 cup dried garbanzo beans (chickepeas)
· 2 teaspoons salt, to taste
· 4 cloves garlic, crushed
· 1/2 cup tahini
· 1 Tablespoon olive oil (good quality extra virgin)
· dash paprika
· sprinkle fresh parsley, chopped
Recipe Directions:
Rinse and sort beans, then soak overnight in cold water to cover.
Drain and place beans in a saucepan with enough cold water to cover; stir in salt. Bring to a boil; reduce heat, cover and simmer 2 hours or until beans are very tender. Drain RESERVING cooking liquid !
Place drained beans in a food processor fitted with a metal blade and process until smooth, adding the cooking liquid as needed to get a smooth, creamy texture. I end up using about 3/4 of the cooking liquid I have to get the right texture. You don't want this too thick; but start slowly and add as needed.
Add garlic, tahini and lemon juice. Process until blended, add salt to taste.
Turn hummus into a serving dish, smooth the surface and drizzle with olive oil to make a thin layer over the surface. Garnish with paprika and parsley as desired. Don't skip the olive oil step, it really adds to the final taste of the dip.
I'll post a few recipes per Ed's suggestion, since I enjoy cooking. Here is one for Hummus. I'm not sure where this came from but I like to make it and dip toasted pita wedges in it. mmmmm
Hummus Bi Tahini
· 1/2 cup dried garbanzo beans (chickepeas)
· 2 teaspoons salt, to taste
· 4 cloves garlic, crushed
· 1/2 cup tahini
· 1 Tablespoon olive oil (good quality extra virgin)
· dash paprika
· sprinkle fresh parsley, chopped
Recipe Directions:
Rinse and sort beans, then soak overnight in cold water to cover.
Drain and place beans in a saucepan with enough cold water to cover; stir in salt. Bring to a boil; reduce heat, cover and simmer 2 hours or until beans are very tender. Drain RESERVING cooking liquid !
Place drained beans in a food processor fitted with a metal blade and process until smooth, adding the cooking liquid as needed to get a smooth, creamy texture. I end up using about 3/4 of the cooking liquid I have to get the right texture. You don't want this too thick; but start slowly and add as needed.
Add garlic, tahini and lemon juice. Process until blended, add salt to taste.
Turn hummus into a serving dish, smooth the surface and drizzle with olive oil to make a thin layer over the surface. Garnish with paprika and parsley as desired. Don't skip the olive oil step, it really adds to the final taste of the dip.
Sounds good. Let's hope we can get others to post more recipes. I'm not much of a cook, but I sure know how to eat! 
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