Hummus from Scratch

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This is a great recipe made from dried garbanzo beans and soy beans. I cook my beans in a pressure cooker for an hour in a half water, half stock solution, but the old ‘soak the beans overnight and simmer for two hours’ method would also work.

Ingredients:

  • ¾ cup dry garbanzo beans
  • ¼ cup dried soybeans
  • 1 bay leaf
  • 1 onion, quartered
  • 1 cup vegetable broth
  • 3 cups water
  • 2 cloves cloves garlic, crushed
  • 1 lemon, juiced
  • 2 tablespoons soy sauce
  • black pepper to taste
  • ¼ cup tahini
  • ¼ cup chopped fresh parsley

Directions:

Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer’s instructions for the minimum amount of liquid required).

Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.

Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.


Prep time: 15 mins / Cooking time: 1 hr / Total time: 1 hr 30 mins

Serving: 8 / Yield: 8 servings

Calories: 160.6

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