1. SOAK dry garbanzo beans over night, about 8-12 hrs (not counted in the prep time) *using canned garbanzo beans is ok, just has that tin can tangy taste. 2. DRAIN water and place garbanzo beans in a pot w/ 4 cups of water & 1 tsp baking soda. BRING to boil, then simmer until beans are either 3/4 to fully cooked depending on the texture you are looking for. (time depends on the dry beans). 3. Remove beans from pot and reserve the garbanzo beans broth. You can, set aside 1/2c of the beans if you want a chunkier hummus to stir in at the end. 4. PLACE garbanzo beans in food processor and about 1/2-1 c reserved broth. PULSE until the beans are chopped up. 5. Now ADD the garlic, salt & tahini to the processor & BLEND on high until combined and a bit smoother. Scrape sides if needed. 6. ADD the lemon juice and the olive oil & PROCESS on high until smooth. (taste and add more lemon juice, garlic, tahini or olive oil to attain your desired taste) 7. Scrape the sides and add more reserved garbanzo beans broth to thin it if you desire. The broth is the lighter choice, however for a really yummy hummus, of course you would add more olive oil and a bit more tahini :-). 8. If you saved the 1/2c garbanzo beans, then go ahead and stir them in or if in a hurry pulse the blade a couple of times. 9. Place hummus in small shallow bowls and drizzle w/ olive oil (about 2 tsp). Remember this additional olive oil isn't in the calorie info. ---------------------------------------------------------------------------
Nutrition
Ingredients
