World’s Best Hummus (that just so happens to be vegan) (updated and thoroughly tested)

Ingredients

3/4 cup water

1/4 cup extra virgin olive oil

1 lb. Dried garbanzos

+

3 tbsp lemon (add to taste, if you like it very tart, you may even like more 🙂 )

If beans are not soft enough, add 2 tbsps – 1/2 cup water, until you reach desired consistency 

4 tbsp tahini

1/2 cup extra virgin olive oil+ 2-8 tbsps until you reach desired consistency 

7/8-1 tsp cumin

1 tbsp organic garlic powder 

1 1/4-1 3/4 tsp pink himalayan sea salt, to taste

1/2 tsp citric acid (if you can’t find this, add more lemon)

(Makes a lot, about 1.75qts)
To plate:

sprinkle with spicy dried red pepper, like aleppo or cayenne and drizzle with olive oil

Additional options:

If you want to mix it up a little, you can also sprinkle some paprika or white pepper on top before you add the olive oil. 😋

  1.  

Put 1 lb dried garbanzos into pressure cooker. (My fav brand is rancho gordo – they are sooo fresh – they’re imported before they’re too old.) pick thru beans and remove any cracked or moldy beans.

2. Fill up pressure cooker with water about 2 1/2 inches from top of pressure cooker.

MAKE SURE YOU READ HOUR PRESSURE COOKER INSTRUCTIONS!

3. LOCK YOUR PRESSURE COOKER.  This is very important.

4.Set the cooker to level “2”, the higher level. Cook for 48 mins.

6. Remove from heat and let pressure naturally seep out from cooker until red button returns to it’s original position – it should no longer be visible.

7. TURN BUTTON TO STEAM RELEASE TO MANE SURE NO PRESSURE IS LEFT IN THE COOKER. 

THIS IS VERY IMPORTANT! IF PRESSURE IS LEFT IN COOKER AND YOU OPEN IT; THE TOP CAN FLY OFF AND HOU CAN HURT YOURSELF!

8. Drain beans.

9. Put in food processer and add 3/4 cup water a d 1/4 cup extra virgin olive oil and blend until super smooth.

IMG_0154

10. Let cool in fridge.

11. Return to food processor and add 1/2 cup water; 4 large tbsp tahini (i use tablespoon you eat with, so not exact measurement :)) ), 1/2 cup extra virgin olive oil, 1 tbsp garlic powder and blend until smooth.

12. Add lemon juice, 1 1/4 tsp sea salt, and 1/2 tsp citric acid (if available; if not try replacing with more lemon juice, maybe 1/8 cup, perhaps more to taste). Taste test and if you feel it needs more salt, add a little at a time. I like 1 3/4 tsp per 16oz, but this is probably too much for most people.

13. Serve with some cayenne or aleppo dried red crushed chili on top and some olive oil, pita bread, carrots, baby tomato, kalamata olives, whatever veggies you like, crackers.

Hummus lunch pltter

 

😋😋😋 MMMMM! Delish!
NOTES:

1) i prefer untoasted tahini, it gives a lighter flavor. Some popular brands are “mid east” and “ziyad”; you will commonly see “joyva”, at least in california grocery stores. This is made of toasted, hulled sesame seeds and also worka fine; however, it has a stronger flavor so you may want to try using 3 tbsp and then add more if you feel it’s not enough.

2) usually you should use an olive oil from the region of the food you are making; i.e., if making greek food, use greek olive oil, if italian, use italian olive oil, but in this case, most brands of extra virgin olive oils will work just fine. I’ve never found an arabic or israeli extra virgin olive, which i prefer because it is less processed than regular olive oil, so i choose to use a non regional extra virgin olive oil.


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