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Hummus November 12, 2008

Posted by marksun in beans, pressure cooker.

This is again a basic recipe that will get you into the ballpark.  Dried beans are cheaper than cooked, but then you have to use time and energy to cook them so, well, your choice.

1 lb dried garbanzo beans
Tahini – sesame butter (like peanut butter made of sesame seeds)
lemons or lemon juice
olive oil 

I use a pressure cooker to cook the beans.  Soak dried beans first, about 1 hour or longer – even several hours.   Otherwise, buy canned beans and skip all this cooking part.

– pressure cooker method – 

Add the beans and water to cover + bring up to pressure on medium high heat until the steam starts hissing from the pressure cooker.  drop the heat to medium and continue to cook at pressure (keeps on hissing) for 9 minutes.  turn off the heat and let cool down by itself – 20 minutes or so.  DO NOT try to remove the lid until there is zero pressure in the pot.  If you touch the pressure cap and steam comes out, there is still pressure!

A 2 C batch of Tahini

2 C beans 
3T of tahini
2 big garlic cloves
juice of 1 lemon or 1 T wine vinegar
1/3 C olive oil
1/4 t salt to taste… 
Add all to a blender or food processor and blend into a fine paste.  If it looks dry, add a little water or olive oil .  The proportions are not that important.



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