Hummus from Scratch
Description
Garbanzo beans and soybeans are cooked until tender in a pressure cooker, then mixed with tahini and other flavors. Stovetop cooking instructions are included as well.
Ingredients
•
3/4 cup dry garbanzo beans
•
1/4 cup dried soybeans
•
1 bay leaf
•
1 onion, quartered
•
1 cup vegetable broth
•
3 cups water
•
2 cloves cloves garlic, crushed
•
1 lemon, juiced
•
2 tablespoons soy sauce
•
black pepper to taste
•
1/4 cup tahini
•
1/4 cup chopped fresh parsley
Directions
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).
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.
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.