Slightly Garlicky, Blissfully Satisfying Hummus (Vegan)

Vegan Slightly Garlicky, Blissfully Satisfying Hummus

From Savvy Vegetarian Kitchen
10 - 12 Servings

This is the vegan hummus recipe that I've been working on for 10 years or so - it has become a staple in my vegetarian diet. I knew it was ready to share with the world when I wanted to eat it everyday, as a sandwich spread, on crackers, as a dip, 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 vegan 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 week, tightly sealed, not that it usually lasts that long!

To make hummus, you'll need a blender, ideally, but you could also use a 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 and drained garbanzo beans (instructions below)
• 3 - 6 Tblsp bean cooking liquid or water - how much liquid you need depends on the amount of moisture in the beans. Canned beans tend to be very moist, beans you cook yourself are less so.
• 3 Tblsp freshly squeezed lemon juice
• 3 Tblsp olive oil
• 1 -2 cloves 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. Rinse and drain the beans in a wire colander
2. Put the beans, salt & pepper, cayenne and 3 Tblsp bean liquid or water on the blender
3. Heat the chopped garlic in the olive oil until lightly roasted
4. Add the cumin powder to the oil
5. Pour the hot oil & spices into the blender
6. Rinse the pan with the lemon juice and pour it in the blender the lemon juice into the hot oil
7. Put everything except the tahini* in the blender.
8. Using a low setting, alternately pulse and poke until smoothly blended
9. Add a little extra liquid, 1 Tblsp at a time, if the mixture is too thick to pulse or blend easily
10. Using a rubber spatula, scrape the mixture into a bowl, and thoroughly mix in the tahini
11. Adjust seasonings to taste

*I don't add the tahini to the blender because it's too thick & sticky & I don't want to burn out my blender!

*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

Note: 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:
How To Eat Beans Without Gas

More great vegetarian & vegan bean recipes:

• Barley Bean Veggie Soup - Vegan
• Refried Beans - Vegan
• Vegetarian Tabouleh Middle Eastern Salad - Vegan
• White Bean Italian Style Soup - Vegan
• Zoe's Vegetarian Chili - Vegan

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