This traditional Middle Eastern staple is delicious with any and all vegetables. Besides the standard carrots and celery, try it with sweet peppers, Chinese pea pods, lightly steamed cauliflower, radishes or even sliced raw turnip. When made with a bit less garlic, you will find this to be a hit with children as well.
Hummus
2 cups cooked garbanzo beans (canned is fine)
1/3 cup fresh lemon juice
1/3 cup olive oil
1/3 cup plain yogurt
3 cloves garlic
Grind beans as finely as possible. A food processor will make this easy, but a blender or the traditional mortar and pestle are good alternatives. In a glass measuring cup add a sprinkle of salt to the minced garlic and pound to a paste with the end of a wooden spoon. Add lemon juice and oil and slowly add to beans until a paste is formed. Add more or less yogurt till you get it the way you like it. Keeps very well in the refrigerator, so think about doubling the recipe.
