Classic Hummus Recipe using Dried Garbanzo Beans

Hummus is one of the easiest snacks, appetizers, dips, or spreads to make. Just throw all your ingredients in a food processor and blend.  I love hummus and I make it using both canned garbanzos and dried garbanzo beans. However, if I have the forethought I always use dried because the hummus turns out smoother, fluffier and tastes better. It’s really not much more work than using a can, it just takes a little more preparation and advanced planning since you have to soak the beans overnight and boil them. Plus there isn’t any added sodium or preservatives when you used dried beans. My recipe has just a hint of spiciness and no garlic because I don’t like to have garlic breath, of course if you want garlic or more spice go ahead and add. Here’s my recipe:

6 oz organic dried garbanzo beans soaked overnight
1/4 cup organic cold pressed olive oil extra virgin
1/4 cup organic tahini (no salt added)
1 Tbsp organic ground cumin
1/2 Tbsp organic ground paprika
1/4 tsp organic cayenne pepper
3/4 tsp himalayan crystal salt
1 – 2 Tbsp fresh organic  lemon juice (~1/2 a lemon)
1/4 cup of water + more if needed

After you soak your beans overnight, bring them to a boil then reduce heat to a simmer and cover. Simmer for about 2 to 2.5 hours or until the beans are soft and tender (which is whenever I remember that they’re sitting on the stove). Turn heat off and cool slightly. Add beans to food processor with slotted spoon, add all other ingredients, blend until smooth. Add more water if needed. Serve however you see fit.

Makes 23 ounces