Traditional Israeli Hummus

Ingredients:

1/2 cup of dried garbanzo beans

1/2 cup of tahini

minced garlic, lemon juice, salt & pepper as desired

Directions:

Take the garbanzo beans and add them to a medium bowl. Add water to the bowl. Make sure you put enough water to completely cover the garbanzo beans. I usually fill the bowl 2/3 up with water to be safe. Soak the garbanzo beans in water for 6 hours or overnight.

After the beans have soaked. Drain the water and place the beans in a small/medium sauce pan. Add water, just enough to cover the garbanzo beans (about 1-1 1/2 cups). Place the pot on medium heat and allow the water to come to a boil. Turn the heat to low and allow the bean water mixture to simmer for about 30 minutes to an hour or until the beans begin to really breakdown and soften.

Drain the water as much as possible. Usually the water is almost boiled off so there shouldn't be any to drain. In a food processor add tahini an any desired flavorings and mix on high. Add in the hot broken down chick peas and blend on high until a creamy mixture forms. Stop and scrape down sides as needed. After mixture is smooth and creamy, mix on high one more time and slowly add 1/4 cup of cold water through the small opening at the top of your food processor.

Serve warm or cold with fresh pita bread (you can find my recipe here). Store in an airtight container in the refrigerator for up to 2 weeks (if it lasts that long).

Macros:

*makes roughly 40 servings (1 Tbs is a serving)

NOTES:

*Only use baking soda and powder if baking into cookies

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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