Hummus

The addition of parsley to the traditional hummus recipe imparts a festive greenness and helps freshen the breath.

Garbanzo beans, dried …………………………2 cups
Water …………………………………………………4 cups
Parsley, minced …………………………………….1 bunch
Lemon juice, fresh ………………………………..1/4 – 1/2 cups, to taste
Olive oil ………………………………………………1/2 cup
Tahini …………………………………………………3 tbsp
Garlic ………………………………………………….2 – 3 cloves
Grey sea salt ………………………………………..1/2 tsp, to taste
Paprika ………………………………………………. a generous sprinkle

Clean and sort beans to ensure there are no dirt clods or stones, rinse.  In a slow cooker, on med or high, cook beans overnight or for 6 – 8 hours.  Individual slow cookers vary in their heat, so it is a good idea to check on them ever few hours.  When the beans are fully cooked, they will be soft and ready to use.  Rinse the beans well in a colander until there is no more foaming.  Place all ingredients in a food processor and mix with a blade on low-med speed, making taste adjustments as you go, if extra moisture is needed, add a little water, extra olive oil, tahini or lemon juice.  To soften the garlic flavour, I often crush the garlic with the salt, first before adding the rest of the mixture.  It is best to let the hummus sit for several hours before serving.  Sprinkle a little paprika over the top for presentation.

Note:  Tahini is sesame seed paste and can be found in small tubs in Middle Eastern  groceries, the ethnic food section or at the health food store.  It is ideally kept refridgerated.