Hummus from Scratch

This is a great recipe made from dried garbanzo beans and soy beans. I cook my beans in a pressure cooker for an hour in a half water, half stock solution, but the old ‘soak the beans overnight and simmer for two hours’ method would also work.

Step: 1

Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer’s instructions for the minimum amount of liquid required).

Step: 2

Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.

Step: 3

Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

Per Serving: 161 calories; protein 8g; carbohydrates 20.2g; fat 6.4g; sodium 301.6mg.

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