Hummus
By Hklbrries
Keep this in your refrigerator for quick snacks, sandwiches, and dips. It is frequently served as a dip with pita bread that has been cut into triangles, and salads such as tabouleh or Couscous and others. For a shortcut, start with 2 1/2 cups of canned beans that have been drained and rinsed. The lemon juice and stock adds flavor and lightens the texture.
- 4
Ingredients
- 1 cup dried garbanzo beans, soaked overnight and drained
- 1 bay leaf
- 5 cups vegetable stock
- 1/4 cup fresh lemon juice
- 6 garlic cloves, oven roasted, and 1 clove, chopped
- Zest of 1 lemon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp cayenne
- 1/2 tsp freshly ground black pepper
- 1/2 cup fresh parsley, minced
- Salt, to taste
Preparation
Step 1
Add the beans, bay leaf, and vegetable stock to a 2- or 3-quart pot. Bring to a boil, lower the heat, and simmer, covered for 2 1/4 hours, or until tender. After cooking, drain the beans of any remaining liquid and reserve the stock.
Transfer the beans to a food processor and puree. Add the lemon juice and continue to puree. Gradually add some of the reserved bean stock if a creamier texture is desired. Add the remaining ingredients and mix well. Add salt to taste and serve at room temperature or chilled.
Nutrition Information:
Per (1/3 cup) serving
140 calories
2.2 g fat
0 mg cholesterol
21 mg sodium without added salt