Yes, we have no tahini

When I told Renee that I was headed over to mow

Lily's this morning she said, "your crazy, the only good day 

to mow was yesterday"

I'm really not sure what that meant, but I had three

hours of intimate yard time - did I really write that about

mowing 2 acres of lawn? -

to think about it

I've decided that I live in a Ruth Moore novel

Anyway, something else I was thinking about was my book club

meeting yesterday and how much everyone seemed to enjoy 

the hummus I made.

Since it is a party weekend I thought the recipe might come in handy

Tahini is one of those things that always seems to sit in my pantry

for ever, then when I find a need for it, I've just thrown it away

because it had sat there forever.

So, even with Sarah Britton's recent, very romantic, blog post about it

I have admitted to myself that I don't like it very much

My wonderful Aunt Ethel always made this version of tahini free hummus 

as a tidbit before dinner - I can smell the cukes from her garden that she would

serve with it instead of crackers -

and I have adopted it as my own

Summer Hummus

2 cups cooked or 1 large can of garbanzo beans, drained and rinsed

2 cloves of garlic, rough chopped

A nice sized handful of fresh parsley, roughly chopped

1/4 - 1/2 cup olive oil - I have never measured it -

Juice of 1 juicy lemon

Sea or Kosher salt to taste

Place the beans, garlic, parsley, lemon juice and salt in the bowl

of a food processor.  Add some olive oil, probably most of the 1/4 cup

and process until nice and creamy, or with a bit of texture, whatever you like

add more oil to get the texture you are looking for

taste for salt

Once you get it down the way you like it, think of folding in artichoke hearts,

or roasting the garlic, or using cilantro instead of parsley.......

So many possibilities!

Mostly, enjoy your weekend everyone,

and thank you.

Kyra