Easy Garbanzo Hummus

Easy high protein summer snack made with our dry Organic Garbanzo Beans.

Key Ingredients

• Garbanzo Beans: These are the base for this hummus, and we suggest that you use our dried Organic Garbanzo Beans. Skip the processed canned garbanzo beans and all you need to do is prepare your dried Organic Garbanzo beans the night before by rinsing them and soaking them overnight. The next morning put them in a pan. Cover with water and bring to a boil. Simmer for 20-30 minutes or until tender. Once completed they are ready to use! 
• Tahini: This sesame seed paste makes the hummus so delicious. 
• Lemon juice: Skip the bottled stuff! Fresh lemon juice makes all the difference in great hummus.
• Garlic: Use one small clove for just the right amount of flavor, and for a stronger garlic flavor add more! 
• Ground cumin and salt: Both improve the flavor of this hummus, and the cumin adds a little extra richness and spice. 
• Olive oil: This gives the hummus smooth in texture. Also feel free to drizzle a little extra on top when serving. 

Ingredients

• 1.5 Cups of our prepared Organic Garbanzo Beans. See notes below on how to prepare our dried organic Garbanzo beans. 
• 1/4 cup fresh lemon juice, 1 large lemon
• 1/4 cup well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons cold water 
• Dash of ground paprika

Directions

NOTE: How to Prepare your dried Organic Garbanzo beans. The night before start by rinsing them and soaking overnight. The next morning put them in a pan. Cover with water and bring to a boil. Simmer for 20-30 minutes or until tender. Once completed they are ready to use! If you have any questions let us know! 

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This will help make the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
3. Drain the Organic Garbanzo beans. Then add half of the Organic Garbanzo beans to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
4. The hummus will likely be too thick and still have tiny bits of Garbanzo beans. To fix this, slowly add 2 to 3 tablespoons of cold water with the food processor turned on until you reach the perfect consistency.
5. Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.
6. Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

We hope you enjoy this recipe and let us know if you try it out!