Hummus!

By motzie

Hummus! Garbanzo beans, otherwise known as chickpeas, tahini (sesame paste), lemon juice, garlic and oil are the basic ingredients. Canned garbanzo beans work well or if you are so inclined, dried beans, which will need to be soaked overnight and cooked for an hour the next day.

Ingredients

• 15 oz canned Garbanzo beans, rinsed and drained or 15 oz cooked beans
• 2 cloves garlic, crushed
• 2 tablespoons tahini paste
• 1/4 cup water (or chicken stock)
• Juice from 1 lemon, about 2-3 tablespoons
• 2 tablespoons olive oil
• Salt & pepper to taste (about 1/2 tsp salt, 1/4 tsp pepper)

Details

Adapted from savoringeverybite.com

Preparation

Step 1

Combine all ingredients in food processor and process until desired creaminess. For creamier hummus, add more water (or stock) and olive oil. Store refrigerated for one week.

Variations:

Replace garlic cloves with 1 bulb of roasted garlic
Sun-dried tomatoes and roasted garlic
Roasted red peppers and basil
Pesto
Kalamata olives and fresh oregano
Cumin
Dash of hot sauce

Cooking dried Garbanzo Beans:
For a 14 oz bag of dried chickpeas, rinse the beans first and fill a pot with water. Allow the beans to sit overnight in the water or at least 4-6 hours. After the soaking, boil the beans for 1 hour. If you notice the water level goes down, add more water. Rinse in cold water and bag up in 1 cup portions. Thaw the bags slowly in the refrigerator so the maintain their texture. What works best for me is overnight soaking. When I wake up I turn on the stove, boil for 1 hour while I shower and dress for work, rinse out in cold water and put in container in the frig to cool completely. After work I bag them up and freeze!