Here’s a recipe for making homemade hummus in a food processor.
Use organic ingredients whenever possible.
If cooking in a pot, soak beans the night before, adding water about 2 inches above the top of the beans. Rinse and drain the beans.
Here’s a link with step-by-step instructions on how to use a pressure cooker:
Cooking with a Pressure Cooker
Ingredients
- 4 cups garbanzo beans
- 1 tablespoon salt
- 2 medium yellow onions
- 4 cloves garlic
- ¼–½ bunch parsley
- 2 tablespoons cumin
- 2 tablespoons coriander
- ½ tablespoon cayenne or to taste
- ¼–½ cup lemon juice
- ¾ cup sesame oil
- tahini or almond butter
Directions
- Chop onions to a medium cut.
- Put garbanzo beans, 1 of the chopped onions and 3 whole garlic cloves into a pot or pressure cooker to cook. If using a pressure cooker, add about 6 cups water and cook 50 minutes. If using stovetop with soaked beans, put beans in a large pot and add enough water to cover the beans about 1 to 2 inches above the level of the beans. Bring the pot to a boil and then reduce heat to a medium simmer, cover and cook about one hour until the beans are soft. Add extra water if needed. Once the beans are done, if there is extra water, drain it off though a small amount is ok to leave in with the beans.
- Chop parsley to a fine cut, minced.
- Place the cooked beans in a large bowl. Add the salt, one pressed garlic clove, remaining chopped onion, chopped parsley and spices. Stir. Blend in a food processor or juicer until beans are a puree.
- Add lemon juice and sesame oil.
- Garnish drizzled with a little olive oil, a dollop of tahini, parsley sprigs and a few greek olives.
- Hummus can be frozen for future or left in the refrigerator for 7 to 10 days.
Directions
- Chop onions to a medium cut.
- Put garbanzo beans, 1 of the chopped onions and 3 whole garlic cloves into a pot or pressure cooker to cook. If using a pressure cooker, add about 6 cups water and cook 50 minutes. If using stovetop with soaked beans, put beans in a large pot and add enough water to cover the beans about 1 to 2 inches above the level of the beans. Bring the pot to a boil and then reduce heat to a medium simmer, cover and cook about one hour until the beans are soft. Add extra water if needed. Once the beans are done, if there is extra water, drain it off though a small amount is ok to leave in with the beans.
- Chop parsley to a fine cut, minced.
- Place the cooked beans in a large bowl. Add the salt, one pressed garlic clove, remaining chopped onion, chopped parsley and spices. Stir. Blend in a food processor or juicer until beans are a puree.
- Add lemon juice and sesame oil.
- Garnish drizzled with a little olive oil, a dollop of tahini, parsley sprigs and a few greek olives.
- Hummus can be frozen for future or left in the refrigerator for 7 to 10 days.
