Yes, I have returned to the blogging world again. Here is the recipe for hummus that Mary and Suzy and I were talking about when we were all in St. George in March, how's that for lag time. :)
1 can (15 oz.) garbanzo beans, drained, liquid reserved for later
1 clove garlic
1 Tbs. olive oil
1 Tbs. lemon juice
1 tsp. ground cumin
Salt to taste
In a blender or food processor, combine all ingredients. Cover and puree until smooth. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved. Hummus can be served immediately, or covered and stored in the refrigerator until ready to use.
You can also add spinach, artichokes, feta cheese, basil, etc, (but I haven’t tried that yet).