ummus connoisseurs love this recipe. This version of hummus is made with several different calcium-rich ingredients, including small white beans and broccoli. I prefer to use organic garlic since it's milder and has less of a bite at the end than conventionally grown garlic. Soaking and cooking the beans from scratch preserves more of the nutrients, including the calcium. However, in the summertime, it's perfectly acceptable to use canned beans to avoid heating up your kitchen.

Ingredients:

• 1 1/4 cup Springfield dried small white beans, cooked according to package directions and cooled to make 2 cups (or 1 15-ounce can white beans, rinsed and drained)
• 2 cloves Melissa's organic garlic
• 3-4 tablespoons Horizon Organic plain nonfat yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons Arrowhead Mills tahini
• 1/8 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 2 tablespoons Napa Valley organic olive oil
• - pinch of paprika (optional)
• 1 tablespoon fresh Italian parsley, minced
• 1 tablespoon sesame seeds
• 2 packages Ak-Mak whole wheat crackers
• 1 pound broccoli florets, blanched

Instructions:


1. Rinse and drain two cups of the cooked and cooled beans.
   

2. Cut each garlic clove into three pieces and mince in a food processor. Scrape down the sides and run the machine again, if necessary. Add the beans, yogurt, lemon juice, tahini, cayenne pepper, cumin, coriander, and salt. Run the machine for about 30 seconds, stop and scrape down the sides if necessary. Turn the machine back on and slowly pour the olive oil through the top of the lid. Taste the hummus and adjust the yogurt and any other seasonings.
   

3. Transfer to a wide, flat serving dish. Sprinkle top with a pinch of paprika, chopped parsley, and sesame seeds. Serve with Ak-Mak crackers and blanched and chilled broccoli florets.