The variety of hummus in the stores these days has exploded—along with the price of this simple spread. Dry legumes are extremely affordable, and when you see how easy this is to make, and how delicious when eaten fresh, you might reconsider paying for store-bought.
To cook the beans, combine the following, bring to a boil, cover and simmer for about 3 hours, or until the beans are quite soft. Save the liquid.
- 1 pound dried garbanzo beans (also called chickpeas)
- 8 c. water
- 1 tbs. salt
Combine the following in a food processor. Process until smooth.
- cooked garbanzo beans
- 3/4 c. of the reserved cooking liquid—or just enough to achieve desired consistency*
- 4 cloves garlic
- 1/2 c. tahini (sesame seed paste)
- 2 Tbs. lemon juice
- 2 tsp. salt (to taste)
- 2 Tbs. olive oil
When very smooth, pulse in
- 3 Tbs. chopped parsley
*Room-temperature tahini will be thin, but will thicken when refrigerated. Keep this in mind when adding liquid