Middle Eastern Hummus

 

In Arabic, “hummus” means “chickpeas.” In America, chickpeas are commonly called garbanzo beans. This hearty bean is the main ingredient in hummus. Thanks to Muteib and Sandra for the pointers to help make this an authentic Middle Eastern hummus recipe.
3 cups dried garbanzo beans
1 tsp baking soda
1/4 cup hot water
6 large cloves garlic, crushed
3 tsp salt
1/4 cup tahini
1/2 cup extra virgin olive oil
1/4 tsp ground cumin
1/2 cup fresh lemon juice

Soak 3 cups garbanzo beans in 12 cups water overnight.

Rinse garbanzo beans well and place in a large pot; add 12 cups water and baking soda. Cover and bring water to a light boil. Reduce to a simmer and cook until beans are soft, but not mushy, about 1-1/2 hours.

While beans are cooking, in small bowl, combine garlic, salt, tahini, olive oil, cumin, and lemon juice; set aside.

Drain and rinse beans thoroughly.

Transfer beans to a food processor. Add hot water and blend. Then, pour in garlic mixture and blend until smooth.

Refrigerate for at least an hour before serving.

Makes approximately 7 cups

~ We like to spread hummus on toasted artisan bread or pita bread, and then top it with sundried tomato spread. Absolutely delicious!!

~ Depending on the size of your food processor, you may need to make the hummus in batches.

~ I have never frozen hummus, but I have read that it can be done. Use a glass container.