Hummus Recipe Under-Construction

Time

Prep 10 min · Cook 90 min · 100 min total

Difficulty

medium

1. 1

   SOAK dry garbanzo beans over night, about 8-12 hrs (not counted in the prep time) *using canned garbanzo beans is ok, just has that tin can tangy taste.

   720 min
2. 2

   DRAIN water and place garbanzo beans in a pot w/ 4 cups of water & 1 tsp baking soda. BRING to boil, then simmer until beans are either 3/4 to fully cooked depending on the texture you are looking for. (time depends on the dry beans).

3. 3

   Remove beans from pot and reserve the garbanzo beans broth. You can, set aside 1/2c of the beans if you want a chunkier hummus to stir in at the end.

4. 4

   PLACE garbanzo beans in food processor and about 1/2-1 c reserved broth. PULSE until the beans are chopped up.

5. 5

   Now ADD the garlic, salt & tahini to the processor & BLEND on high until combined and a bit smoother. Scrape sides if needed.

6. 6

   ADD the lemon juice and the olive oil & PROCESS on high until smooth. (taste and add more lemon juice, garlic, tahini or olive oil to attain your desired taste)

7. 7

   Scrape the sides and add more reserved garbanzo beans broth to thin it if you desire. If you saved the 1/2c garbanzo beans, then go ahead and stir them in or if in a hurry pulse the blade a couple of times.

8. 8

   Place hummus in small shallow bowls and drizzle w/ olive oil (about 2 tsp). Remember this additional olive oil isn't in the calorie info.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.