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How To Make Hummus

Alana's Hummus Recipe
(see also Daniel's Raw Hummus recipe)

Note: people always soak WAY more garbanzo bean than they actually need. Please, it’s better to go a little under than it is to slave away for hours making gallons of hummus! Keep in mind that garbanzo beans quadruple in volume when they’re soaked, so you’ll have much much more than you started with. Choose a big enough pot to soak them in, so they don’t explode out of it!

This recipe is not enough for all of Syn--scale it up if you're doing a house job.

INGREDIENTS:

 1 3/4 cups dry garbanzo beans (chickpeas)
 6 cups water
 3 garlic cloves, peeled
 1 1/4 cups tahini paste
 1 teaspoon dried cumin
 1 teaspoon chili powder (or to taste)
 1/3 cup lemon juice
 2 tablespoons olive oil

Anything extra you’d like – sundried tomatoes, roasted garlic, or jalapeno peppers are all good choices

DIRECTIONS:

1. Wash garbanzo beans (chickpeas) and soak in cold filtered water for 24 hours.
2. Place garbanzo beans, with their soaking liquid, in a large saucepan and bring to a boil.
3. Simmer for 2 hours, skimming off any debris that may surface.
4. Drain garbanzo beans, reserving 1/4 cup liquid, and refresh in cold water.

5. Process in the robocoup until smooth.
6. Add garlic, tahini, spices, lemon juice, olive oil, and anything extra you wanted to put in.
7. Reprocess through the robocoup and adjust seasoning, adding salt and spices to taste.

This hummus ends up rather fluffy, mainly because of the robocouping. But it makes it oh so good that way!