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Nutrition Facts
Serving Size 1 quarts 511g Recipe makes 2 quarts)
Calories 2023
Calories from Fat 1128		(55%)
Amount Per Serving		%DV
	Total Fat 125.4g	192%
	Saturated Fat 16.9g	84%
	Monounsaturated Fat 64.2g
	Polyunsaturated Fat 37.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3635mg		151%
Potassium 2633mg		75%
Total Carbohydrate 180.0g		59%
	Dietary Fiber 51.2g	204%
	Sugars 26.6g
Protein 66.1g		132%
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Grilling for a Crowd

3KillerBs

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By: Sharon123

Hummus from Dried Chickpeas

Recipe #214532 | 45 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: 3KillerBs
Mar 1, 2007

When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients — just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.

2 quarts (change servings and units)

Ingredients

1 lb dried garbanzo beans, soaked overnight
1 cup tahini
3/4 cup lemon juice
1/2 cup olive oil
6-8 garlic cloves, peeled
1-2 tablespoon salt, to taste
1 teaspoon ground cumin (optional)

Directions

1
Bring chickpeas to boiling then simmer about 1/2 hour until tender.
2
Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
3
Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
4
Mix the batches together in a large bowl.
5
Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
6
Pack in freezer containers of an appropriate size for your household.
7
Tip -- This makes a nice hostess gift when attractively packaged.
8
Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.

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Featured Reviews for This Recipe

From: Annacia

On Apr 12, 2007

I made 1/2 a quart of this as a test run. In that amount it ask for 1/4 cup of tahini so I decided to skip it because it's something I never keep in the house and didn't want to buy a jar for just that much. I loved the way it turned out! I don't think it was too dry with using the bean water, perhaps not as smooth and less creamy than it would have been with the tahini but the flavor was wonderful with the lemon, garlic and 1/4 a tsp of cumin + 1/4 tsp of ground coriander. A lovely and pretty much sin free treat that was grand on some toasted pita .

1 person found this review helpful

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From: MathMom.calif

On Jun 26, 2007

I used the tahini and cumin. This was good, but I had to cook my beans a lot more than a 1/2 hour. More like 1 hour. And they weren't THAT tender. I think next time I will cook them even longer. My food processor didn't make it real smooth, possibly because the beans should have been cooked a bit longer. I should have used more of the reserved liquid, and possibly more oil as well. It seemed like a good texture when I packed it away, but now it is not so spreadable, but more stiff. I like it, but it seems to need a bit more flavors. I will make again with adjustments and try to add in more flavors (such as roasted garlic or ...?). I made a half recipe which made a bit less than 4 cups. I froze three cups and kept one in the fridge. Thanks for the recipe.

1 person found this review helpful

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From: Littlemotherhaywood

On May 30, 2007

I made this without the tahini today and overall, I'm very pleased. It was very easy to throw together and took hardly any time at all. I did add a little extra cumin and it definitely could use something else to give it more jazz, but I really enjoyed it. It turned out very smooth and light in texture and flavor. I made a half batch and it really makes a lot. I'll have a nice supply in the freezer now.

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