Slightly Garlicky Hummus Recipe

How To Make Blissfully Satisfying Chickpea Hummus Dip

This hummus recipe is so good, you'll want to eat it every day, in sandwiches, on crackers, as a dip, sauce or salad dressing, by the spoonful.

Bean cookng directions are included, but canned beans will do.

Total Prep And Cook Time: 30 Minutes

12 Servings

Nutrition Data, 34g Serving: 86 cal, 8g carb, 5g fat, 40mg sodium, 2g fiber, 3g protein, low Cholesterol, good source Folate. Estimated glycemic load 3

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Hummus Ingredients:

• 2 cups cooked and drained garbanzo beans (*directions below), or canned beans drained and rinsed
• 1/4 - 1/2 cup bean cooking liquid or water. How much liquid you need depends on the amount of moisture in the beans. Start with the smaller amount.
• 1/4 cup unroasted sesame tahini
• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp olive oil
• 2 cloves garlic, peeled, stem removed, minced OR 1/2 tsp garlic powder
• 1 tsp ground cumin seed
• Optional: 1 Tbsp minced fresh ginger, or 1/2 tsp dried
• Optional: 1/2 jalapeno pepper, seeded and minced, OR a pinch of dried cayenne powder
• Optional: 1 tsp ground coriander seed
• 1/2 tsp salt or to taste
• 1/2 tsp ground black pepper or to taste

Hummus Directions:

1. Rinse and drain the beans in a wire colander. Reserve the cooking liquid if you cooked your own beans
2. Put the beans, salt & pepper, 1/4 cup bean liquid or water in a deep 4 qt pitcher or other container, or in the blender jar if you're using one
3. Heat the chopped fresh garlic (+ ginger or jalapeno if using), in the olive oil until soft & lightly roasted
4. Add the dry spices to the oil and heat for 2 minutes
5. Add the hot oil & spices to the beans
6. Rinse the pan with the lemon juice and add it to the beans
7. Blend everything together until smooth, then stir in the tahini
8. Add salt and pepper to taste

How To Cook Garbanzo Beans:

1. Note: This recipe makes enough beans for a second batch, or to freeze, or to make soup or tabouleh
2. Using a pressure cooker reduces cooking time to 12 minutes, but don't omit the soaking!
3. Soak 1 c. of garbanzo beans 8 - 12 hours until doubled in size
4. Quick Soak: Bring the beans and soaking water to a boil, turn off the heat, cover, and soak for 2 - 4 hours
5. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
6. Skim off any foam
7. Cover & simmer the beans for 1 - 2 hours, until they're tender (can be mashed between thumb & finger)

Cooking Tips:

A stick blender works best for hummus, but you could also use a food processor, food mill, or potato masher to make hummus - anything to pulverize the beans. A jar blender doesn't work as well, unless it has a powerful motor - e.g. a vitamix.

This hummus recipe keeps tightly sealed in the fridge for a week - not that it usually lasts that long!

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