Slightly Garlicky, Blissfully Satisfying Hummus - Sandwich Spread or Dip

Savvy Vegetarian News

Vol. 2, Issue 1, January 2004

Back To Newsletter Index

From The Savvy Vegetarian Kitchen

This is the hummus recipe that I've been working on for 10 years or so. I knew it was ready to share with the world when I wanted to eat it everyday, as a sandwich spread or dip, on crackers, thinned to make a sauce or salad dressing, by the spoonful straight out of the container, etc. I feel deprived if I don't have it in my fridge.

Feel free to tinker with this recipe and make it your own - it'll work as long as you keep the basic proportions the same. It makes about two cups of hummus, and keeps in the fridge for a couple of weeks, tightly sealed, not that it usually lasts that long!

To make hummus, you'll need a blender, food processor, food mill, potato masher, or something to pulverize the beans. I like a blender best because the hummus comes out very smooth, but texture works, too. A rubber spatula is handy, to get every last bit out of the blender and the mixing bowl.

I cook the garbanzo beans myself, making enough to freeze for other culinary adventures. Cookng instructions are included, but canned beans will do - drain & rinse them, & substitute water for the liquid. If you want to double the recipe, make a second batch, otherwise you may work your blender to death!

Judy Kingsbury, Savvy Vegetarian

Ingredients:

• 1 1/2 cups cooked garbanzo beans (instructions below)
• 2 Tblsp bean cooking liquid
• 2 Tblsp freshly squeezed lemon juice
• 3 Tblsp olive oil
• 1 clove garlic, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tiny pinch cayenne
• 1/4 c. unroasted sesame tahini

Hummus Instructions:

1. Heat the chopped garlic in the olive oil until lightly roasted
2. Add the cumin, cayenne, salt & pepper
3. Stir the lemon juice into the hot oil
4. Put everything except the tahini* in the blender.
5. Using a low setting, alternately pulse and poke until smoothly blended
6. Using a rubber spatula, scrape the mixture into a bowl, and thoroughly mix in the tahini
7. Adjust seasonings to taste

*I don't add the tahini to the blender because it's too thick & sticky & my blender doesn't like it

Garbanzo Bean Cooking Instructions:*

1. Note - This makes enough beans for a second batch, or to freeze, or make soup or tabouleh. Using a pressure cooker greatly reduces cooking time, but don't omit the soaking!
2. Soak 1 c. of garbanzo beans 4 - 8 hours. Use hot water & change several times to cut soaking time in half
3. Drain & rinse the soaked beans, cover with cold water to cover & bring to a boil
4. Boil ten minutes & skim the foam
5. Cover & simmer for 1 - 2 hours, until falling-apart tender

*If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future meals.

*For more detailed advice on cooking and eating beans:
Ask The Savvy Vegetarian: How To Eat Beans Without Gas

*For more great bean recipes from Savvy Vegetarian, go to:
Refried Beans - Vegan
Barley Bean Veggie Soup - Vegan
Zoe's Vegetarian Chili - Vegan
Tabouleh Middle Eastern Salad

Newsletter Index:

Article:Magnesium is Critically Important to Your Vegetarian Health!

"Magnesium is a critical factor in hundreds of bodily functions. It may seem that vegetarians shouldn't be as vulnerable to mineral deficiencies, but we can't afford to take that for granted."

Book Review: Rosemary Gladstar's Family Herbal:

"What I know about herbs is shared information --- It is our collective treasury, our birthright, and it is meant to be freely shared"

Recipe: Slightly Garlicky, Blissfully Satisfying Hummus

"This is the hummus recipe that I've been working on for 10 years or so."

Ask The Savvy Vegetarian: New Vegetarian Concerned About Animal Ethics:

"i am confused as to whether or not i will be completely contradicting myself by wearing leather shoes, woollen clothes, etc. and also drinking milk"

News: Mad Cow Disease in the U.S.

"This collection of articles from organicconsumers.org offers the most comprehensive explanation of mad cow disease---"

Click here to ask questions or send contributions to Savvy Vegetarian News

Subscribe to Savvy Vegetarian News:
Email: [email protected] : Subject "subscribe"