Hummus
Soak for 4-8 hours:
- 2 cups dried garbanzo beans
- 5 cups water
Pressure cook on high for 17 minutes natural release.
Once the pressure is released drain and save
the cooking liquid so that the beans will cool.
- 2 cups cooked garbanzo beans
- cup cooking liquid
- cup tahini
- 2 cloves of garlic
- 1 lemon - juice & pulp
- 1 Tablespoon cumin powder
- teaspoon cayenne (optional)
- teaspoon salt
Blend well, taste, adjust.
Perhaps add a bit more cooking liquid.
Optionally fold in (or put on top) cup chopped parsley.
Top with olive oil (optional) and dust with paprika.
Serve with whole wheat pita, chips, or crackers.
It also makes a nice dip for vegetables such as cucumbers and carrots.
How about as filling for a whole wheat sandwich
with lettuce, cucumbers and tomatoes?