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garbanzo beans Tahini extra-virgin olive oil salt acid powder garlic onion powder allspice ground cumin ground coriander cayenne pepper water
Viewed: 63 - Published at: 8 years agoIngredients
- 1 pound dry garbanzo beans (chickpeas)
- 10 tablespoons tahini
- 10 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 1 1/2 teaspoons citric acid powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or more to taste
- 3/4 cup water, divided, or as needed
Method
- Place garbanzo beans into a large container and cover with at least 2 inches of cool water; let stand at least 12 hours.
- Drain garbanzo beans and transfer to a large pot; add enough water to cover beans by at least 2 inches. Bring water to a rolling boil, reduce heat to medium-low, and simmer until beans are very tender, about 2 1/2 hours. Remove pot from heat and cool water and beans to room temperature; drain and transfer beans to a glass container and cover. Refrigerate beans, 8 hours to overnight.
- Combine beans, tahini, olive oil, salt, citric acid powder, garlic powder, onion powder, allspice, cumin, coriander, and cayenne pepper in a food processor; add 1/2 cup water. Process mixture for 1 minute. Check consistency of hummus and add 1/4 cup water if hummus is too thick; process again until smooth.
- Continue processing hummus in the food processor until hummus is warm, about 15 minutes more.
