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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rancho Gordo Hummus Recipe

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This recipe for Rancho Gordo Hummus is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Rancho Gordo Garbanzo beans (black are nice)
Salt
Garlic confit
Tahini to taste
Lemon juice to taste
Olive oil to taste
Toasted black sesame seeds for garnish
Directions:
Directions:
Soak beans overnight.
Drain beans. Lg pot and cover with ample fresh water. Bring to boil and reduce to hard simmer. Can add aromatics if like.
Cook til tender. Test at least 5 beans to make sure. Turn off heat and let cool. Add salt to taste.
In blender or processor blend 4 c beans with some of the liquid, 1/4 c tahini, 1-2 T garlic confit, glug of olive oil, sprinkle of salt, squirt of lemon. Blend and add little ice water to smoothly cream hummus. Add seasoning if needed. To plate, spoon into bowl, glug of olive oil and sprinkle with sesame seeds or nigella.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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