I grew up in the land of Hummus, so this recipe is authentic and may or not compare to Hummus recipes you have tried.
Hummus is a power food! Garbanzo beans are high in the best type of fiber – two cups provide the entire Daily Value!
Studies have shown that people who consume garbanzo beans regularly have better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides. Read about the Garbanzo Bean here.
It’s best if you soak your own organic garbanzo beans. If that is not practical, or you decide to make Hummus on the spur of the moment, canned organic beans will do fine, just rinse them very well.
Authentic Lebanese Hummus
To Prepare ahead: Soak 1 cup beans and 1/2 tsp baking soda in 3 cups of water, overnight. The next day rinse beans, add 5 cups of water to large pot, add beans and bring to a boil. Turn heat down to medium-low and simmer until tender (30 – 45 mins). You should have around 3 cups of beans. Cool before processing.
3 c. organic Garbanzo beans
1/4 c. of Water
3 cloves organic Garlic
2 tsp. Sea salt
2/3 c. Lemon juice
2/3 c. Sesame Tahini
Place garbanzo beans and water in a food processor using metal blade.Process for 2 minutes, scraping down sides.
Crush garlic with salt in mortar and pestle until smooth. Add to lemon juice and stir until incorporated. Add lemon-garlic mixture to beans and process by pulsing 5 – 6 times. While processor is running, pour Tahini sauce through feed tube until well blended.
Cover and refrigerate hummus for an hour.
When ready to serve, scoop hummus into a shallow bowl or platter using a spatula. Smooth the surface making a raised edge at the perimeter. Drizzle with virgin olive oil. You may decorate with chopped parsley, pomegranate seeds and/or whole cooked garbanzo beans.
When I have company I turn the Hummus plate into a scene, like my Mother used to. Hers was much more elaborate.
Serve with whole wheat pita bread, or raw veggies. Delicious as an afternoon snack with a cup of tea!
~ Sahtein! (double health to you) ♥
