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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 161 Calories

Ingredients

• 1 lemon, juiced
• 3 cups water
• ¼ cup chopped fresh parsley
• 1 bay leaf
• 1 onion, quartered
• 2 tablespoons soy sauce
• 1 cup vegetable broth
• ¼ cup tahini
• black pepper to taste
• 2 cloves cloves garlic, crushed
• ¾ cup dry garbanzo beans
• ¼ cup dried soybeans

Recipe Instructions

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.