Gluten-free hummus

Ingredients

1. 2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
2. 3 cups water
3. 2 cloves garlic
4. 1 bay leaf
5. 1/2 teaspoon salt
6. 1 tablespoon olive oil
7. 3/4 cup plus 2 tablespoons sliced green (spring) onion
8. 2 tablespoons sherry vinegar
9. 3 tablespoons chopped fresh cilantro (fresh coriander)
10. 1 teaspoon ground cumin

Directions

In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/4 teaspoon of salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.

In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.

In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.