Find your blender. In it put two huge cloves of garlic, a whole squeezed lemon's worth of juice plus 1/2 that lemon's hide, thinly pared off, no pith, 1/4 c. olive oil and say a tbsp. paprika.
Before you got started on that you put two cans of garbanzo beans and some tahini (sesame seed paste) in the freezer.
Use a big ziploc freezer bag and dump one can drained garbanzos in it, seal, and beat the beans to mush with something heavy to save your blender's motor the work. I've killed a couple blenders making hummus.
Dump say 1/2 cup tahini in the blender, then the smashed first can of garbanzos, frappe on low, pushing down the humus so it blends up. Once you like the texture, dump into a chilled bowl.
Now take the other can of garbanzos you smashed in the ziploc, add another 1/4 cup olive oil to the blender, then in with the garbanzos, blend the same way. Scrape this into the bowl containing the first pass, stir to blend.
Freeze until cold. Indent a swirl like an electric-stove element, squeeze over more lemon juice and olive oil, sprinkle with paprika. Eat stuffed inside pitas doused in water, cut in half and baked until hot.
It's a medicinal bean dip: the garlic and lemon juice fight microbes, and tons of fiber.
Love hummus....another recipe I’ve gotta print. Thanks!
Chick peas? Yeech!
Mushed chick peas? Double-Yeech!