Homemade Hummus Barb's recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
Garbanzo beans dry - 1 cupGarlic 5 large cloves or equivalentWater for soaking beans 6 - 8 cups same amount required for cooking the beansSesame seeds 1/4 cupOlive Oil 1/4 cupwhite onion finely choppedcumin seeds ground or pre ground 1 Tablespoon or to tastesalt to tastepepper to taste
Measure out 1 cup of dry garbanzo beans and cull for split beans and debris.
Place in a large pot with 6 - 8 cups water cover and let stand for 8 hours or more. The beans will expand to more than double the original measure.
Drain and rinse beans well
Return to pot and add 6 - 8 cups fresh water
Add 5 large cloves of garlic to pot
Place over medium heat bring to boil and simmer until beans are soft 45 - 60 minutes.
Drain beans reserving 1 cup of the cooking liquid.
Assemble the chopped onion, olive oil, sesame seeds, cumin, salt and pepper.
Measure 2 cups of the cooked beans and all the garlic into the bowl of a food processor and pulse until chopped about 1 minute
Add onion and olive oil pulse again 1 minute - adding 2 tablespoons of reserved cooking water pulse again - mixture should become creamy. Continue adding water until desire consistency is reached.
Add cumin, salt and pepper to taste.
Enjoy with celery sticks, carrot sticks, tostadas or pita chips.
Serving Size: recipe makes 2 1/2 cups or 40 Tablespoons
Number of Servings: 40
Recipe submitted by SparkPeople user BARBSMISSION.
Place in a large pot with 6 - 8 cups water cover and let stand for 8 hours or more. The beans will expand to more than double the original measure.
Drain and rinse beans well
Return to pot and add 6 - 8 cups fresh water
Add 5 large cloves of garlic to pot
Place over medium heat bring to boil and simmer until beans are soft 45 - 60 minutes.
Drain beans reserving 1 cup of the cooking liquid.
Assemble the chopped onion, olive oil, sesame seeds, cumin, salt and pepper.
Measure 2 cups of the cooked beans and all the garlic into the bowl of a food processor and pulse until chopped about 1 minute
Add onion and olive oil pulse again 1 minute - adding 2 tablespoons of reserved cooking water pulse again - mixture should become creamy. Continue adding water until desire consistency is reached.
Add cumin, salt and pepper to taste.
Enjoy with celery sticks, carrot sticks, tostadas or pita chips.
Serving Size: recipe makes 2 1/2 cups or 40 Tablespoons
Number of Servings: 40
Recipe submitted by SparkPeople user BARBSMISSION.
Nutritional Info Amount Per Serving
- Calories: 33.3
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 94.5 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.7 g
- Protein: 0.8 g
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