Hummus
1 ½ C dry garbanzo beans
¼ C lemon juice
½ tsp asafetida powder
6 Tbsp tahini
4-6 minced garlic cloves
Salt to taste
Soak beans in water overnight. Drain beans and place in a
large pot. Cover with water and bring to a boil. Reduce heat to low and simmer
for an hour or until beans are tender. Drain and cool slightly. Place beans in
a bowl and cover with cold water. Rub beans and remove skins, discarding skins.
Place beans, lemon juice, asafetida, tahini, garlic and some salt to taste in a
food processor. Process until smooth adding a couple Tbsp of water if needed to
help make mixture smooth.
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