quote:

Originally posted by JimInKy

Here’s the hummus recipe I make at least once monthly. The name and background claim was inspired by a cookbook which made a few outrageous claims about the meals Rebecca Boone prepared on the Kentucky frontier.

Rebecca Boone s Hummus

As hummus was one of Daniel Boone s favorite foods, Rebecca made it often.

2 16-ounce cans of Bush garbanzo beans (good and inexpensive)
1/3  � cup yellow onion, chopped
2-3 cloves garlic from a good-sized bunch, finely chopped *
1  1 � lemon, juice and pulp **
2 T peanut butter (good substitute for tahini (sesame paste), which is traditional)
Black pepper, coarsely grated (optional)
Salt (optional)

* 3 cloves of garlic will give the hummus a much stronger garlic flavor.

** depending on yield or tartness, sometimes juice from 1� lemons is needed.

DIRECTIONS

Simmer the canned garbanzos in their own liquor for about 20 minutes over low heat, without evaporating all the liquid. After the beans cool, put all ingredients except the pepper and the cooking liquid in a food processor, beans first. Puree to a creamy consistency, adding only as much cooking liquid as needed. Hummus is best after being refrigerated overnight. Add black pepper at serving time, if desired.

SERVING SUGGESTION

Divide regular or whole wheat pita bread into halves and lightly toast or warm. Generously line inside of the pockets with the hummus. Then stuff with shredded lettuce and chopped tomato. Sprinkle filling with a mild hot sauce (one more flavorful than hot, such as Durkee, Louisiana, or Frank s) or add chilled Ranch dressing.

Hummus makes an excellent dip and freezes well for later use.

Source of the recipe is unknown.
From the kitchen of JimInKy, 1984.

Jim, you should enter a recipe on the Bush beans website for the contest they are having.