the long road to hummus

29Oct09

buy buckets full of dry, organic garbanzo beans

soak 3 cups of filtered water per 1 cup of beans in a sauce pan overnight

in the morning rinse and put fresh water in the pan (about 2 or 3 inches above top of the beans)

simmer for what will seem like forever

rinse and gently stir them by hand and remove the floating skins

Though all the recipes are similar, and I always tweak it until I like it, I’m going to try this new recipe from marthastewart.com. Obviously, I use my own instead of canned beans and I will either double or triple the recipe.

Updated to add … g said he can see the Virgin Mary in the middle of the hummus:
ahummus

1-3 garlic cloves, peeled and crushed
2 tablespoons olive oil
2 tablespoons white sesame seeds, toasted
2 tablespoons tahini
2 tablespoons lemon juice
1 can (15-ounce) garbanzo beans, drained, liquid reserved
1 tablespoon orange peel, minced
Salt and white pepper, to taste
1 1/2 tablespoons lemon peel, minced

In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding reserved garbanzo-bean liquid if needed until hummus reaches desired consistency. Season with salt and pepper.

Transfer the mixture to a medium serving bowl. Garnish in the middle with reserved garbanzo beans. Sprinkle orange and lemon peel around the beans. Chill in the refrigerator, tightly covered, until ready to serve.

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