Ingredients​

1 cup dried organic garbanzo beans

Organic Olive Oil

3 organic garlic cloves from your garden or the farmer’s market

¼ cup tahini

2 tbsp hot water

French salt (it does make a difference)

one organic lemon

 

How To

1. Soak the beans overnight in at least 3 cups of water. Drain and rinse before using. Cook in boiling water for about an hour. We like to cook the beans until the skins start to come off.

2. The next step is very important and what most people do not do: quickly rinse the cooked beans in cold water and then peel the skins off. This may seem tedious (and it is) but it makes such a difference to the quality and taste of the hummus. The skins should pull off easily.
3. Pour in the water and the lemon juice into a blender with  half of the beans and puree.

4. Add about ¼ cup of olive oil, a tsp of salt and the chopped garlic. Puree again. Add the rest of the beans and the tahini.
5. A note: we love & grow very good quality garlic. We suggest you start with three cloves of the best and if you need more, add another one, or even two.
6. Garnish with chopped parsley (helps with the garlic breath— but not much. We stink, but we love it. We hope you will, too).
 

You'll have about 3 cups of hummus; and if it lasts, it'll stay fresh for about a week in the fridge.

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We eat hummus every day: with raw vegetables, crackers,  or gluten free bread.