This is an amazing recipe that teaches you how to make beans from scratch, and you won’t be disappointed with the results because they turn out so good! If you are short on time, you can always substitute two cans of rinsed and drained garbanzo beans. Once you try making it with dried beans though, it will be hard to go back to using canned! It is worth the couple of extra steps. It is delicious!!!
Hummus with Tahini
- 8 oz. dried garbanzo beans*
- 1 tbs. baking soda*
- 5 cloves garlic
- 1/4 c. fresh lemon juice
- 1/2 c. tahini
- 1/4-1/2 c. extra-virgin olive oil
- 1 tsp. ground cumin
- 1 tsp. salt
- paprika for garnish
*In a medium bowl, combine the garbanzo beans and baking soda. Pour water into the bowl until the beans are covered by 1 inch of water and let soak for at least 8 hours and up to overnight in the fridge. (Or omit dried beans and soda and substitute two cans of drained and rinsed garbanzo beans.)
Drain and rain beans, put them in a medium saucepan, and add fresh water to cover by 2 inches. Bring to a boil over high heat, then lower the heat, cover, and simmer until tender, 30-40 minutes.
Drain the beans, reserving their cooking liquid. Set aside abut a dozen whole garbanzo beans for garnish. In a food processor or blender, combine the remaining beans with the garlic, lemon juice, tahini, olive oil, cumin, salt, and 1/4 cup of the cooking liquid. Process until smooth, about 1 minute.
Transfer the hummus to a shallow serving bowl. With the back of a large tablespoon, make an indentation in the center of the hummus and drizzle in a bit of olive oil. Dust the top with paprika, then scatter the reserved garbanzo beans over the top. Serve with whole grain crackers, in our veggie wrap or sandwich. Worth the little extra effort making it with dried beans if you have time!