Daryl, do you like using canned chick peas, or do you want to have the one from scratch? I do both, if Im in a hurry Ill use the canned ones. :) Otherwise you can prepare the chick peas in advance. soak overnight and boil the next day. 3 cups dry garbanzo beans, soaked overnight 1 pinch baking soda (optional) 3/4 cup tahini paste 1/4 cup fresh lemon juice, or more to taste 1 large clove garlic, minced, or more to taste 1 teaspoon ground cumin salt to taste 1 tablespoon extra virgin olive oil, for drizzling Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours. Drain the beans, reserving some of the water to use later. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth,(one cup at a time, for one minute). Add some of the reserved water (about 3-5 TBS) if needed to help it blend, until smooth. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt. Spread the hummus into a flat serving dish and garnish the drizzle of olive oil. The secret to a smooth hummus is blending the beans until smooth separately. The more tahini added the thicker and creamier it gets.
Posted on: Fri, 04 Apr 2014 12:19:20 +0000
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