Hummus

This recipe is easily doubled.

2   cups dried chickpeas

½ cup tahini (or less depending on taste)

2   tablespoons extra virgin olive oil

1   garlic clove, minced

Juice of 2 medium lemons

½ to 1 teaspoon Celtic salt

½ teaspoon cumin

Cover chickpeas with water and soak for 8 to 10 hours. Drain well. Combine the drained chickpeas and 1 quart fresh water in a kettle over medium-high heat. Bring to a boil. Reduce heat and simmer for 1 to 2 hours or until chickpeas are tender. Drain well. Purée the chickpeas in a blender or food processor. Add the tahini, olive oil, garlic, lemon juice, salt, and cumin; blend until smooth. Adjust seasoning. Serve immediately, or place in an airtight container in the refrigerator until serving time (will keep about five days).

Yield: about 4 cups

See page 215 of What Would Jesus Eat? by Don Colbert

Celtic salt is a sea salt. It is a non processed natural salt with all its nutrients still intact, unlike common table salt that has been processed, and often mixed with aluminum to make it more soluble.