Soak beans overnight in enough water so that there is 3-4 inches above the beans. I do not change the soaking/cooking water at any time. I like as much bean flavor as possible. Add about 1 teaspoon salt. Then bring beans to a boil over high heat, then reduce to medium low and cook for 2-3 hours, or until very tender, but not falling apart. You may have to add additional water during the cooking process. The beans should have just enough cooking water left so that they are surrounded, but not covered in their water, and the water has thickened. Let the beans cool. Place the beans and their cooking water in the food processor. Now add the tahini paste. I add just 4 tablespoons, because I like the low fat version, but if you want lots of flavor, go ahead and add up to 8 tablespoons. I recommend adding a little at a time, till you get the desired taste. Add lemon juice, fresh would be best, 2-3 cloves of grated garlic, or more to taste. At the end add olive oil until the hummus is desired consistency. You can serve sprinkled with smokey cumin, smoked paprika, or a combination of all both.
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