soaked hummus

Hummus

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*Garnishings are optional (Left picture) Sumac and mint before the olive oil was poured. (Right picture) pomegranate seeds and olive oil. Another option is to sprinkel cumin and cayenne powder before adding olive oil. 

Hummus

Recipe:

2 Cups Garbanzo beans, already soaked(link to basic beans), cooked, and cooled down

2 cloves garlic, peeled

1 ½ tsp. sea salt

Juice of 1-2 lemons, depending on how juicy they are

2 T. water (or more)

½ C Tahinni

Instructions:

Put all ingredients in a blender/food processor and blend well. The final product should be creamy and smooth. Serve at room temperature and drizzled with olive oil.

Enjoy with pita bread or stick veggies.

Notes:

Can be stored in refrigerator for up to a week, make sure to drizzle olive oil over the hummus while being stored.

Hummus is quite easy to make and easy to adjust consistency or flavor; if too runny, add more tahinni, If too thick, add more water or lemon juice. You may need more salt.