Hoomus
Yield
1 servingsPrep
20 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chickpeas (garbanzo beans)
dry |
|
| 1 | pound |
tahini (sesame paste)
|
|
| 3 | cloves |
garlic
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | each |
lemon
|
|
| 1 | each |
onions
|
|
| 1 | x |
water
from cooked beans |
*
|
| 2 | teaspoons |
cumin
powdered, optional |
|
| 1 | x |
paprika
for garnish |
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chickpeas (garbanzo beans)
dry |
|
| 453.6 | g |
tahini (sesame paste)
|
|
| 3 | cloves |
garlic
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 1 | each |
lemon
|
|
| 1 | each |
onions
|
|
| 1 | x |
water
from cooked beans |
*
|
| 1E+1 | ml |
cumin
powdered, optional |
|
| 1 | x |
paprika
for garnish |
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
Directions
Soak beans overnight.
Drain and place on cookie sheet.
Freeze several hours.
Cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first.
Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going.
Add garlic cloves, soy sauce and lemon juice to taste along with beans.
If you're using cumin, add it now.
When all beans have been blended with other ingredients to a thick sauce, place in a large bowl.
Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired.
(Add more water for thinner consistency.)
Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley.
Serve with pita strips, use as a sandwich spread, or stuff into celery.
