Hummus

Hummas

2 c.                 Garbanzo Beans (drained but reserve some liquid) *below
3 Tblsp.         Tahini
1/8 c.             Lemon Juice
1 tsp.             Salt
3-4 cloves     Garlic
1 Tblsp.         Olive Oil
¼-1/2 tsp.     Crushed Red Pepper
1/2 – 1 tsp.   Cumin

Blend together until smooth.

In Power Pressure Cooker make dried Beans 1 lb. dried beans – 8 c. water                cook for 35-40 min. 

(with Natural Pressure Release)

Hummus

a Recipe from Epicurious.com for Hummus

1. • 2 cups drained well-cooked or canned chickpeas, liquid reserved
   • 1/2 cup tahini (sesame paste), optional, with some of its oil
   • 1/4 cup extra-virgin olive oil, plus oil for drizzling
   • 2 cloves garlic, peeled, or to taste
   • Salt and freshly ground black pepper to taste
   • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
   • Juice of 1 lemon, plus more as needed
   • Chopped fresh parsley leaves for garnish

PREPARATION

1. 1. 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
   2. 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

http://www.epicurious.com/recipes/food/views/hummus-237832