Hummus be joking, that’s delicious!
Hummus be joking, that’s Delicious!
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Mediterranean
Servings
1
Calories
114
A couple of weeks back my husband brought home Lemon Dill Hummus from Wegmans and being a lemon lover, it was the best hummus I have ever had. Wegmans, however, is a 45 minute drive for us so I decided to try and make my own and I must say, I will never buy store bought hummus again. There is a twist to this, however, as I happen to be allergic to chickpeas so I made mine with Garbanzo beans.
Now I am also not a fan of canned anything so I bought dry Garbonzo beans. This recipe is therefore a two part, one is my recipe to cook the beans and the second is to make the hummus. You can supplement a 15-ounce can of chickpeas or garbanzo beans for this recipe but I definitely recommend cooking your own. The flavors you can add to these beans just levels up the hummus and even better, after draining the beans, you can use that stock to make a soup.
NOTE: You’ll need to plan ahead and soak these the night before you want to
make the beans. I suggest soaking a minimum of 10 hours and up to 24
hours. If you need it sooner, bring 1lb of beans covered with 3" of water to a boil and cook for 5 minutes, reduce heat to a simmer for one hour.
Regardless of your approach, with just a few simple ingredients and a blender or food processor, you'll have a tasty homemade treat that's sure to impress.
Ingredients
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1 lb garbanzo beans
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1 sliced onion (red or white does not matter)
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2 medium carrots sliced
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1 large celery stalk sliced
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3 medium cloves garlic, peeled and gently smashed, use more for garlicky beans2 teaspoons Mexican Oregano
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2 teaspoons oregano
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2 teaspoons Warrior Blend Mushroom Infused Sea Salt
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1 bay leaf
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¼ cup extra virgin olive oil
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1 teaspoon baking soda
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Zest from a large lemon
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1 lb cooked garbanzo beans of a 15-ounce can chickpeas or garbanzo beans, drained and rinsed
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1/4 cup fresh lemon juice
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1/4 cup fresh dill, chopped
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3 tbsp tahini - you can use sesame oil as a substitute
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1/2 teaspoon sea salt
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2-3 tablespoons water
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¼ tsp Traditional Warriors Blend
Garbanzo Beans
Lemon Dill Hummus
Directions
Garbanzo Beans
Add all the ingredients to a large pot and bring to a boil.
Cover and reduce the heat to a simmer and cook for approximately 1 1/2 to 2 hours or until the beans are easily smashed against the side of the pot. The longer you soaked the beans, the faster they cook so check every 30 minutes after the first hour.
Drain the beans and set the stock aside. Let the stock cool and store in the refrigerator. The stock makes a great soup base!
Lemon Dill Hummus
Add the beans and all the other ingredients to a high powered blender or food processor.
Add half the water and increase as needed to obtain the consistency you prefer.
Garnish will dill and serve with warm pita, vegetables or crackers.
Recipe Note
Beans that you buy from a bulk bin are almost always fresher than the ones you buy in a package off the shelf.
Store leftover hummus in your refrigerator. It gets even better with age.
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