"This is a great recipe made from dried garbanzo beans and soy beans. I cook my beans in a pressure cooker for an hour in a half water, half stock solution, but the old 'soak the beans overnight and simmer for two hours' method would also work." — RCROYER
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dry garbanzo beans
cloves garlic, crushed
black pepper to taste
chopped fresh parsley
This was the first time I made hummus at home and it was yummy. I did not add soybeans and the soy sauce. I did add 1/4 tsp of cumin and 1/8 tsp of red pepper, which added more flavor.
I am in limbo about this one. I really liked the beans when they were done. The cook time and method was perfect. Only change I made was using 1/2 onion, as I had one large sweet onion. I thought the beans were perfectly cooked and to be honest I liked them straight out of the pot. they would have been good in soup or even on a salad. I never had a fresh cooked chickpea, what a difference. Now about the hummus, I did not care for it at all! The tahini taste is just overwhelming. Maybe, some brands are more light tasting then others, I don't know. The onions could also be tasted and gave it a boiled onion after taste. It was way too thick too. Now, I have 3 full cups that no one will eat. I wish very much I would have just tested a portion of the beans. To top, I have a very good mixer and I thought it was going to burn the motor. I smelled an odor as it tried to blend this stuff. I wish this would have worked, and it didn't get tossed, but at least I know how to cook beans in my pressure cooker. My rating is for the actual hummus. I would only make half of it, at a time, to get the flavor desired and use the best tahini possible.
* Percent Daily Values are based on a 2,000 calorie diet.
Hummus from Scratch
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 58
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