Hummus

Ingredients:
2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander) or flat leaf parsley
1 teaspoon ground cumin

Directions:
1. In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt.
2. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes.
3. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
4. In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt.
5. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
6. In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion.
7. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.

**I used half apple cider vinegar and half distilled vinegar to replace the sherry vinegar.