Hummus from Scratch recipe

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Ingredients

¾ cup dry garbanzo beans
¼ cup dried soybeans
1 bay leaf
1 onion, quartered
1 cup vegetable broth
3 cups water
2 cloves cloves garlic, crushed
1 lemon, juiced
2 tablespoons soy sauce
black pepper to taste
¼ cup tahini
¼ cup chopped fresh parsley

Nutrition Info

160.6 calories
carbohydrate: 20.2 g
cholesterol: : -
fat: 6.4 g
fiber: 5.9 g
protein: 8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 301.6 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).

  2. Seal the lid and bring the pressure up to high, reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.

  3. Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini, process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

Recipe Yield

8 servings

Recipe Note

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.

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