Monday, April 24, 2017

Smoky Hummus


Starting from scratch with dried garbanzo beans makes for a creamy hummus, and the seasonings bring a hint of smokiness that is just so good!

Making hummus from scratch isn't as daunting as it first just takes a little planning. I usually soak the beans the night before I plan to make the hummus. Once the beans are soaked, they cook fairly quickly in a pressure cooker (about 45 minutes total) or take a couple hours on the stove. Once the beans are ready, it is just a quick spin in a food processor (or blender) and voila you have delicious oil-free homemade hummus.

Smoky Hummus


1 cup dried garbanzo beans or 2 15 oz cans, drained and rinsed (reserve the liquid).

1 tbsp lemon juice
1/3 cup water or liquid from cooking the beans
1/3 cup tahini
1/2 tsp paprika
dash of garlic powder
rounded 1/2 tsp salt
dash of black pepper
1 tsp liquid smoke


Soak the dried garbanzo beans in water to cover for at least 8 hours. Cook the garbanzo beans on the stove top until soft, adding water as needed to keep the beans submerged. Or cook the beans in a pressure cooker with 3 cups of water for 30 minutes.

Once the beans are ready, put them in a food processor or blender with the other ingredients and blend until smooth. I prefer making them in the food processor and start them out on low for a minute or two, then scrape down the sides and process them on high for 3 to 5 minutes more. This hummus is great fresh and has a wonderful creamy texture.

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