Hummus
Soak for 4-8 hours:
- 2 cups dried garbanzo beans
- 5 cups water
Drain water (into compost).
Put in instapot with 1 ½ cups of water.
Pressure cook on high for 18 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
- ½ cup cooking liquid
- ½ cup tahini
- 2 cloves of garlic
- 1 lemon - juice & pulp
- 1 Tablespoon cumin powder
- ¼ teaspoon cayenne (optional)
- ½ teaspoon salt
Blend well, taste, adjust.
Perhaps add a bit more cooking liquid.
Optionally fold in (or put on top) ½ 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?