quiltbuddy

I make my own hummus al the time, so much cheaper and better than the grocery store. Soak about 1# garbanzo beans overnight. Next day I pressure cook for 8 to 12 min., depending on the age of the beans. You only want them covered by an inch or two of water when done cooking, more flavorful this way. Make hummus as usual, adding garlic ,sesame tahini,lemon, cumin etc. I find using the warm beans in a food processor will help make it smooth. Save some bean liquid but don't add too much or it will be thin by the time you add the lemon juice. I have small 1 cup containers and freeze what we're not going to use in the next 3-4 days. when ready to serve I like to adjust lemon and then add a drizzle of olive oil, smoked paprika or hot paprika and a sprinkle of good olives to the top. By the way, I live by a hot air balloon (and gliders) airport.