Quick and Easy Vegetarian Recipe: Slightly Garlicky, Blissfully Satisfying Hummus

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, 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 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

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

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