Awesome Hummus
By: Anonymous
Published: Sunday, December 27, 2009 - 12:33am

Ingredients




2 cups dry small organic beans NEVER CANNED not large dry
 cup x to 1  roasted (not raw) tahini
1 -2 lemons
2 -5 cloves organic garlic
1/2 cup extra virgin olive, soy, veggie 
water to consistency, filtered, Evian
spices to taste:
1/4 teaspoon tumeric
1/2 teaspoon ground cumin
1/2 teaspoon coriander
paprika,
curly parsley
garbanzos for garnishing
1 tablespoon sea salt





Preparation

1 This hummus has a rich deep nutty flavor. This is achieved by using only small organic dried beans, and roasted NOT raw tahini (which has a tendency to taste bitter). 2 For a fruity flavor use large dry Goya garbanzo beans and do not over-cook, more water, less oil, less spice and a deseeded cucumber, and no salt. 3 NEVER USE CANNED GARBANZO BEANS in this finely tuned recipe; they taste awful and should be avoided at all cost. 4 Rinse beans thoroughly soak over night in filtered or bottled mineral water. 5 Cook beans in large pot with water they soaked, add enough water so you don't have to keep checking on them; 4 parts water to 1 part soaked beans cook for a long long long time (2 hours or more) cool beans. 6 Juice lemons, remove seeds. Peel cloves of organic garlic and blend in food processor. Add oil, tahini, spices, salt. Remove and divide in half. Mix in processor one half of the lemon/garlic/oil/spice mixture with half of the beans. Then empty 1st from food processor and make second batch. Mix both batches together in a bowl. Add water (not bottled water that tastes like a plastic bottle) as needed anywhere along the process. 7 If you don't have tahini or are interested in LOW-FAT add a cucumber (seeds removed) or a small amount of toasted cooked grain like oat groats or barley in place of the oil and tahini. 8 Serves: 8-10 


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Preparation

 1  This hummus has a rich deep nutty flavor. This is achieved by using only small organic dried beans, and roasted NOT raw tahini (which has a tendency to taste bitter).  2  For a fruity flavor use large dry Goya garbanzo beans and do not over-cook, more water, less oil, less spice and a deseeded cucumber, and no salt.  3  NEVER USE CANNED GARBANZO BEANS in this finely tuned recipe; they taste awful and should be avoided at all cost.  4  Rinse beans thoroughly soak over night in filtered or bottled mineral water.  5  Cook beans in large pot with water they soaked, add enough water so you don't have to keep checking on them; 4 parts water to 1 part soaked beans cook for a long long long time (2 hours or more) cool beans.  6  Juice lemons, remove seeds. Peel cloves of organic garlic and blend in food processor. Add oil, tahini, spices, salt. Remove and divide in half. Mix in processor one half of the lemon/garlic/oil/spice mixture with half of the beans. Then empty 1st from food processor and make second batch. Mix both batches together in a bowl. Add water (not bottled water that tastes like a plastic bottle) as needed anywhere along the process.  7  If you don't have tahini or are interested in LOW-FAT add a cucumber (seeds removed) or a small amount of toasted cooked grain like oat groats or barley in place of the oil and tahini.  8  Serves: 8-10