Incredible Hulk Hummus

Here we go, boys and girls, hummus that will soothe the hunger rage in all of us, from a 5 year old to adults. It's simple, lean, packed with protein, and with a hint of green. No, it won't help you rip a road sign out of the ground to beat up bad guys with, but given time it just may help you beat down your waistline.

We decided to craft a special recipe for our nephew Mr. Jackson Oliver Kwasny in celebration of his 6th birthday. Because the Incredible Hulk is his favorite comic book character (if you've seen Jackson, you probably know why), this is what we crafted. HULK no angry. Hulk *smash* good hummus!

12 oz. dried Garbanzo beans

12 oz. frozen Lima beans

2 large lemons

1 tbsp. kosher salt

1 tbsp. finely chopped oregano

1 tbsp. extra virgin olive oil

In a 4 quart stock pot, bring the Garbanzo beans and 2 1/2 quarts of water to a boil (adding the salt at this time will help the water to boil faster). Reduce heat to medium low, cover and cook the beans for about 2 hours or until firm. Add the frozen Lima beans, continuing to cook for an additional 15-20 minutes. Be careful not to cook the Limas for too long or they will lose their coloration, and your hummus will be closer to standard hummus. Roll your lemons on the countertop or your cutting board to loosen the lemon juice, then cut and strain the juice from the fruit into a bowl, being careful to prevent seeds from getting mixed in (you can do this with a citrus juicer, or use a sieve or your hand to strain the juice). Add the oregano, and olive oil then agitate them with the lemon juice. This helps to extract some of the essential oils from the oregano. Drain the beans, but reserve the liquid stock. Puree the beans in a blender, or use an immersion blender, adding the stock until you reach a soft pillowy consistency. Serve with pita chips, or use as a spread on any of your favorite sandwiches.