It has been several weeks since we received a shipment from the winter CSA. Then I had to have surgery that has kept me down and drugged for the past two and a half weeks. So I haven’t been involved in the cooking portion of our family life (and you really don’t want to see what I would have written while on narcotics!)
I had dried garbanzo beans and wanted to make hummus, but we had no tahini (basically peanut butter only made with sesame seeds instead of peanuts). My doctor still forbids me to drive and I did not feel like trying to explain tahini to my husband and sending him to the store. So we winged it, and it turned out pretty well.
First, I brined the dried garbanzo beans.
- 2 c. dried garbanzo beans
- 1/4 c. kosher salt
Combine in a bowl with enough water to cover the beans after they swell. Soak overnight.
The next day, I rinsed the garbanzos and simmered them in unsalted water for 30 minutes, until very tender. Drain and rinse.
If you don’t have dried garbanzos or don’t want this to be a two day affair, substitute 2 cans of garbanzo beans and adjust the liquids as necessary to get the texture you are looking for.
In the food processor or blender, add the drained garbanzo beans, plus:
- 1 t. minced garlic
- 1/4 c. olive oil
- 6 t. lemon juice
- 1/4 c. water
- 1/4 c. chopped fresh cilantro
- 1 T. cumin
Process until smooth and salt and pepper to taste.
You really could add additional spices (chili powder?), but I wanted the kids to eat it as a snack as well. We ate it with carrots, on baguettes, and with Wheat Thins.
My daughter said she would only eat my hummus if it was good. (Brat!) But she says it is good and she has been eating it, so I can relax. 🙂