GREEN HUMMUS

Makes six to eight servings. Hummus:

4 cups cooked garbanzo beans

½ onion, peeled

2 cloves of garlic

1 bunch of cilantro

1 Tbsp. cumin

1 Tbsp. lemon juice

1 tsp. ground coriander

½ tsp. nutmeg

½ tsp. spicy green pepper

2 tsp. honey, maple syrup or silan

1 tsp. amba

Salt, to taste

1 cup of water in which garbanzo beans

were cooked

1 cup raw tehina

Additions:

Whole cooked garbanzo beans Whole cooked fava beans (that were cooked with garbanzo beans)

Olive oil

Roasted pine nuts

Whole cooked wheat pieces Paprika

S’hug (Yemenite hot sauce) diluted with water

Hard-boiled eggs

Parsley

Add all of the ingredients except for the tehina to a blender with a metal blade. Add the water in which the garbanzo beans were cooked. Blend until smooth.

While blending, add the desired amount of tehina. If it’s too thick, add more of the water in which the garbanzo beans were cooked. If it’s too watery, add more garbanzo beans or tehina. Taste and adjust seasoning. Spread hummus on a plate and add toppings.