Intolerances: Fructose, Gluten, Soy, Dairy
Creamy, light and the perfect addition to your table.
Hummus is one of the best condiments around, at least in my humble opinion. It goes great on a sandwich or in a wrap, it is perfect as a dip for veggies, pita chips or even pretzels. Although you can add a variety of ingredients to change up the flavor, sometimes, you just want a classic. Although hummus typically has a good amount of garlic, I find that with a the addition of a couple ingredients and prepping the garbanzo beans, you won’t miss it.
Serve With:
- Pretzels
- Vegetable Tray
- Turkey and Bacon Wrap
- Gyro
- Lamb Kebabs
What you need:
- Food Processor
- Medium Saucepan
- Fine Mesh Strainer
- Garbanzo Beans
- Tahini
- Lemon Juice
- Salt
- Pepper
- Baking Soda
- Smoked Paprika
- Cumin
- Olive Oil
The Prep
Using a fine meshed strainer, drain and rinse your garbanzo beans over the sink, but make sure to reserve 1 tablespoon of water from the can. Once rinsed, add the beans to a medium saucepan, add the baking soda and cover with a couple inches of water. Boil the water for approximately 20 minutes. They are ready when you notice the beans getting plump and soft, the skins will also begin to peel away from the bean. Grab that fine mesh strainer again and dump the beans, including the skins into the strainer and run under cold water for about 20-30 seconds.
The Hummus
Add the garbanzo beans and skins into the food processor. Give it a couple of pulses to get the beans chopped a bit. Add the tahini, lemon juice, cumin, paprika, salt and pepper to the food processor and pulse until the consistency begins to get smooth. Finally, stream in olive oil and the tablespoon of reserved garbanzo bean water and continue blending until the texture gets nice and creamy.
Serve the hummus topped with some crispy garbanzo beans, a sprinkle of paprika and a splash of good olive oil. Serve right away or store in a refrigerator for 3-5 days.
Creamy Hummus
Intolerances: Fructose, Gluten, Soy, Dairy
Yields: 1 ¼ cups
Prep Time: 25 minutes Total Time: 30 minutes
1 can Garbanzo Beans, rinsed and liquid reserved
½ tsp Baking Soda
2 Tbsp Tahini
1 Lemon, juiced
¼ tsp Cumin
¼ tsp Smoked Paprika
2 Tbsp Olive Oil
1½ tsp Kosher Salt
1 Tbsp reserved Garbanzo Bean Water
¾ tsp Pepper
- Place the garbanzo beans in a medium saucepan and add the baking soda. Cover the garbanzo beans in a couple of inches of water. Bring the mixture to a boil over medium-high heat for about 20 minutes, or until the garbanzo beans get soft and plump with their skins are falling off. In a fine-mesh strainer, drain the garbanzo beans and run cool water over them for about 30 seconds (you do not need to discard the skins).
- Add garbanzo beans and skins to the food processor and pulse a couple of times. Add tahini, lemon juice, cumin, paprika, salt and pepper. Blend until the consistency begins to get smooth.
- Stream in olive oil and reserved liquid and continue blending until it becomes nice and creamy.
- Serve in a bowl with a a dash of olive oil, a sprinkle of paprika and a few crispy garbanzo beans. Serve with vegetables, pretzels, crackers, etc. Store in the refrigerator for 3-5 days.
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