| Ingredients (use vegan versions):
2 cups dry small organic beans NEVER CANNED not large dry
1/3 to 1 cup roasted (not raw) tahini
1-2 lemons
2-5 cloves organic garlic
1/2-1/3 cup extra virgin olive, soy, veggie oil
water to consistency, filtered, Evian, Fiji, Vittel, Mt Valley
spices to taste
1/4 teaspoon tumeric
1/2-1 teaspoon ground cumin
1/2-1 coriander
paprika, curly parsley a few garbanzos for garnishing
oops almost forgot sea salt to taste recommend teaspoon tblsp
Directions:
This hummus has a rich deep nutty flavor. This is achieved by using only small organic dried beans and roasted NOT raw tahini which has a tendency to taste bitter. For a fruity flavor use large dry Goya garbanzo beans and do not over cook, more water, less oil, less spice and a deseeded cucumber, and no salt.
*note NEVER USE CANNED GARBANZO BEANS in this finely tuned recipe they taste awful and should be avoided at all cost
Rinse beans thoroughly soak over night in filtered or bottled mineral water.
Cook beans in large pot with water they soaked, add enough water so you don't have to keep checking on them 4 parts water to 1 part soaked beans cook for a long long long time 2 hours or more cool beans.
Juice lemons, remove seeds. Peel cloves of organic garlic and blend in food processor. Add oil, tahini, spices, salt. Remove and divide in half. Mix in processor one half of the lemon/garlic/oil/spice mixture with half of the beans. Then empty 1st from food processor and make second batch. Mix both batches together in a bowl. Add water (not bottled water that tastes like a plastic bottle NEVER POLAND SPRING) as needed anywhere along the process.
If you don't have tahini or a interested in LOW-FAT add a cucumber (seeds removed) or a small amount of toasted cooked grain like oat groats or barley in place of the oil and tahini.
Serves: 8-10
Preparation time: 3 hours |