It’s hot all over the country and who wants to spend time cooking over a hot stove everyday. Certainly not me, so any time I can make something we can eat at multiple meals, I am all for it.
Hummus is like pasta dishes in Italy. It varies from region to region and family to family. At our home this recipe is the favorite.
1 1/2 cup of dried garbanzo beans
2 clove of garlic
3 medium lemons juiced (Meyer lemons)
1/3 cup of tahini
1 cup of liquid from cooked garbanzo beans
4 tablespoons of olive oil
1/4 teaspoon of ground cumin
pinch of salt
black or green olives and paprika for garnish
Start with soaking the garbanzo beans overnight. Make sure the water remains an inch above the beans. In the morning, drain and rinse the beans, then pour them into a pot. Cover with water, 1 inches above the top of the beans. Bring the water to a boil, cover the beans and turn down the heat so the beans cook at a simmer. Be sure to check the beans occasionally to make sure the water level is good. Remove them from the heat when the beans are soft, but not broken apart, about 2 hours. Let the beans cool while you get the rest of the ingredients together.
In a blender, add the garlic, lemon juice, tahini, 3 tablespoons of olive oil, and cumin. Place the garbanzo beans into the blender with 1/2 cup of the liquid from the boiled beans. Blend the ingredients; add remaining liquid as needed until you get a creamy consistency.
Pour mixture into a shallow bowl, salt to taste, stir and drizzle olive oil over the top. Garnish with some olives and light sprinkling of paprika.
Use pita bread and veggies to dip or spread in a lamb sandwich. We serve it with barbecue chicken, rice and a plate of veggies for a hearty dinner.
Note: if you don’t have time to cook your own garbanzo beans, JYOTi and Eden Foods have great tasting garbanzo beans without the BPA.