Hummus from Dried Chickpeas
- Reviews 10
Ready In: 45 mins
Yields: 2 quarts
Ingredients
- 1 lb dried garbanzo beans, soaked overnight
- 1 cup tahini
- 3⁄4 cup lemon juice
- 1⁄2 cup olive oil
- 6 -8 garlic cloves, peeled
- 1 -2 tablespoon salt, to taste
- 1 teaspoon ground cumin (optional)
Directions
- Bring chickpeas to boiling then simmer about 1/2 hour until tender.
- Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
- Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
- Mix the batches together in a large bowl.
- Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
- Pack in freezer containers of an appropriate size for your household.
- Tip -- This makes a nice hostess gift when attractively packaged.
- Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.
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