We love hummus at our house! Unfortunately it’s a bit on the expensive side when you’re on a strict budget. I’ve had a hard time finding a recipe that tasted “right” to everyone in our household who eats it. Here is the recipe that I have finally come up with that makes us all smile
I have not tried this recipe with canned garbanzo beans, though I’m sure it would still be yummy! I have found that using my pressure cooker to cook the beans makes them nice and smooshy – perfect for creamy hummus. Here’s how I prepared the beans…
1 bag dried garbanzo beans (1 lb/16 oz.)
Pre-cook the beans by rinsing them and removing any discolored or broken beans. Place in pot with enough water to cover plus 2″. Bring to a boil over high heat. Boil for 3 minutes, remove from heat, cover and let sit for about 1 hour. If you prefer, you can soak the beans over night instead.
To pressure cook them I used the guidelines on this page. I cooked the entire batch of beans (the 1 lb pkg. as above) with enough water to cover plus 2″. I cooked them at pressure for 25 minutes and then used the slow release method to let out the pressure (remove from heat and allow pressure to decrease slowly over time). Once the pressure had released I drained the beans, covered them and put them in the refrigerator. This is enough beans to make a triple batch of the hummus recipe below.
Making the hummus…
Place the following in a food processor:
- 3 cloves garlic
- 1/4 C. water
- 1/4 C. lemon juice
- 1/3 C. tahini
- 2 C (14 oz.) garbanzo beans (cooked as above or canned)
- 1 tsp sea salt
- 1/3 C. olive oil
Process until smooth & creamy. That’s it!
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