Hummus (Home-Made)
Yield
2 servingsPrep
30 minCook
Ready
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dry |
|
| 5 | cups |
water
|
|
| 6 | each |
bay leaves
|
*
|
| ¾ | cup |
onions
chopped |
|
| 1 | clove |
garlic
|
|
| ⅔ | cup |
tomato purée (passata)
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¾ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dry |
|
| 1.2 | l |
water
|
|
| 6 | each |
bay leaves
|
*
|
| 177 | ml |
onions
chopped |
|
| 1 | clove |
garlic
|
|
| 158 | ml |
tomato purée (passata)
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3.8 | ml |
cumin
ground |
|
| 1.3 | ml |
paprika
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1.3 | ml |
black pepper
|
|
| 3.8 | ml |
salt
|
|
Directions
Sort and rinse the chick-peas, then soak overnight in water.
Drain them, then add 5 cups of water and bay leaves.
Bring to a boil, then reduce the heat to medium and cook for approximately 1½ hours, or until the beans are completely soft.
When cooked, drain the beans and purée until completely smooth in a food processor with the rest of the ingredients.
