- 1 cup dried garbanzo beans (chickpeas, way cheaper to use the dried beans than the canned ones)
- Juice of 2-3 lemons
- 1/4 cup tahini (hard to find in the stores, but find it! This totally makes the hummus)
- 6 cloves of minced garlic
- 1/4 teaspoon ground cumin
Rinse and soak garbanzo beans for 3 hours, then drain the water. Drain beans and place in a saucepan with water covering beans by 2 inches. Bring to a boil, reduce heat to low and simmer uncovered until the skins begin to crack and the chickpeas are tender, 45 - 60 minutes. Drain and reserve the cooking liquid. We save this to use in place of the 3 T of oil original recipe called for.
In a food processor or with a pastry blender, combine cooked chickpeas, lemon juice, tahini, 3 T of cooking liquid, garlic, cumin and a pinch of salt. Process until smooth. Add more cooking liquid if necessary. Taste it and add more lemon juice if you prefer that flavor.
To serve, garnish with paprika, parsley, pepper, olives, lemon wedges.. We dip warm pita and veggies in-- like red peppers and cucumbers.
Taken from p. 20 of Williams and Sonoma Vegetarian Cookbook
Plant Based Recipes
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