Creamy Hummus Using Dried Beans

Today the pouring rain has created a perfect opportunity to stay indoors and do a little catch-up. This week we have been entertaining, one day appetizers, the next day a dinner as a way to start winding down our sojourn here by saying our good-byes to our good friends in the Pacific Northwest. The hummus was part of our appetizer get together with the texture being very smooth and creamy with good flavor.

This is one of those recipes that I will probably not make this exactly the same way again. Peeling the skin off each individual garbanzo bean became very labor intensive to say the least. Next time I will try pushing beans through a sieve which should work. Otherwise, the rest of this recipe is very manageable and sure worth it.

1 cup dried garbanzo beans
1/2 cup tahini
Juice from 1 lemon
1 lg clove of garlic
Salt to season
Parsley for garnish
Olive oil

To Prepare:

Wash, then soak garbanzo beans in cold water overnight. Some people put in a tablespoon of baking soda to relieve some type of gastrointestinal discomfort during this process. In the morning rinse very well, then soak a few more hours.

 Next rinse beans and cover with water, bring to a boil then simmer about 1 to 2 hours or until beans are soft. Skim off foam on top of water. This is the part that I took the bean skins off one by one. I am recommending that you use a sieve to push the beans thru. Save about 2 cups of cooking water to add to the bean mixture later for thinning purposes. Using the cooking water maintains the flavor intensity.

In food processor add beans and grind until smooth, then add the rest of the ingredients until smooth. Add leftover bean water if too thick, about a 1/2 cup at a time until you get the right consistency.

Serve with a garnish of parsley and chopped onion, or pine nuts. I have seen a little garnish of paprika sprinkled on top as well. Enjoy!


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