Funny thing was I had the dry chickpeas for a year before I tried making hummus. But once you make it you'll never go back to store bought hummus again!
serves10 to 12
prep time30 Min
cook time4 Hr
cooked garbanzo beans (chickpeas)
2 to 3 clove
1 1/2 tsp
fresh squeezed lemon juice
tahini, (sesame paste) well stirred
extra-virgin olive oil
How To Make
to cook garbanzos, combine 1 cup dried garbanzos in 4 cups water with 1/4 teaspoon baking soda. Cook over low heat for 3 to 4 hours. Let cool completely before making your hummus.
In food processor combine 2 cups cooked and cooled garbanzos, minced garlic and salt. Pulse for 20 to 30 seconds. Scrape down the sides and pulse again for another 20 seconds.
Add lemon juice and water and pulse for another 20 to 30 seconds. Add tahini and pulse another 20 to 30 seconds. With food processor running slowly drizzle olive oil into the hummus. Store in airtight container in the fridge. It is so silky smooth you'll never use store bought hummus again!
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