So many clients ask me for my Hummus Recipe so here it is....enjoy! s.b.
Add the following ingredients into a Food Processor work bowl:
- 4 Cups cooked Garbanzo Beans, drain but save 1/4 C. of the juice for now. (See directions below or use canned beans)
- 3 T. of Sesame Tahini
- Juice of 1 to 1 1/2 fresh Lemons
- 5 Cloves of Garlic or to taste
- 1/2 to 3/4 cup Olive Oil (Person Preference of consistency)
- Sea Salt (or regular table salt will work) to taste
- Freshly Ground Black Pepper to taste
- 1/2 tsp. of ground Cumin
Pulse the mixture until it becomes a paste and then process to blend.
(I prefer a coarse grind that is moving in the bowl.)
If mixture is too thick to rotate, add one tsp. of the bean broth at a time as needed, and blend until the desired texture is achieved.(I use 2-3 tsp. total)
Spread on a platter and top with another dusting of cumin, chopped tomatoes, (around the edges) chopped flat leaf Parsley, Black Pepper and Olive Oil. Serve with your favorite Vege's or Pita or Kalamata olives or get creative.
I shop at the International Food Bazaar(Union at Curtner) for my ingredients...listed here:
- 1 24 oz. bag of Golchin brand dried Garbanzo Beans.
(Or you could used canned Garbanzos) - 1 16 oz. jar of Tarazi Sesame Tahini
- 1 9.4 oz. bottle of Dafni Extra Virgin Olive Oil
I wash the beans and soak them for 12 hours, changing the water periodically. I cook them with fresh bay leaves, sea salt and Olive oil for approx. 45 minutes, until tender. I bring them to a boil and then lower the heat to medium and continue with a gentle rolling boil, removing any foam that appears.The beans are still a little firm, when done. I allow them cool to room temperature before proceeding.
I cook the whole bag of Garbanzos, which yields 10 Cups of cooked beans. I make 2 batches of Heavenly Hummus to share with my friends and save the rest of the delicious beans to add to salads during the week.
Enjoy!
Sherry b.