Hummus Recipe
Garbanzo beans, also called chick peas, are a good source of protein and iron. This delicious Middle Eastern garbanzo spread is often used as a dip with fresh, raw vegetables or pita bread.


Preparation time: 20 minutes
Soaking time: Overnight
Cooking time: 1 hour

 

Serves: 5

Sort through, then soak overnight:
    3/4 cup garbanzo beans
    3 cups fresh water
    3" strip of kombu (optional)

Bring to a boil in a pot:
    drained soaked beans
    3 cups fresh water

Reduce heat to low, with the lid ajar and simmer until beans are very soft, about 1 hour.

Blend in food processor until smooth:
    2 cups freshly cooked or canned garbanzo beans, drained and rinsed
    2/3 cup water or garbanzo bean cooking liquid
    3 tablespoons tahini (organic, roasted)
    2 cloves garlic, peeled (optional)
    1 teaspoon salt
    2 tablespoons olive oil
    2 tablespoons fresh lemon juice

Add and blend for an additional minute:
    2 tablespoons fresh parsley leaves
    1 pinch cayenne (optional)
    2 pinches paprika

Spoon hummus into a bowl and sprinkle olive oil on top to prevent drying. You can decorate with paprika, sprigs of parsley or mint leaves, and sliced or whole olives.

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