Drain the beans reserving 1/4 and place in a large bowl. I like to use my Kitchenaid mixing bowls, they work great with a stick blender. Add the lemon juice, salt, and 1 tablespoon rice vinegar to the beans and set aside.
- 1 can (15 oz) of garbanzo beans, drained
- 1/4 cup of the drained juice from the can
- 1 large elephant garlic section
- 1 small yellow onion
- The juice from 1 lemon
- 1-2 tablespoons of rice vinegar, depending on taste preference
- 1 teaspoon of salt
Bring a pan up to medium high heat with a mild flavored oil--I prefer grapeseed oil when it isn't horribly expensive, but extra virgin olive oil also works. Brusquely chop the onion and garlic, making sure that all the pieces are more or less exactly square. Place in the hot pan, step back slightly, then step forward and mercifully stir the vegetables with an olive wood spoon. Once they have obtained the color of the mahogany in your drawing room, remove from heat and place dutifully in the bowl with the remainder of the ingredients.
At this point you can either use a stick blender or counter-top blender to unite the mixture into a smooth puree. Place the hummus in an antique bowl and refrigerate for no less 3 hours, or perhaps 15 minutes if you are really quite hungry. Serve with heirloom tomatoes, heirloom cucumbers, organic pita bread, and a 1.5 liter jug of Night Train.