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Hummus Recipe

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This recipe for Hummus, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bridgette Richardson


This is the original recipe using canned beans. Following this is the recipe I use for a one pound bag of dried beans.

2 cans (about 4 cups) chickpeas (drained; reserve liquid)
3 tablespoons sesame tahini
3 tablespoons lemon juice
1 teaspoon minced garlic
1 teaspoon salt
2 tablespoons olive oil
¼ - ½ teaspoon cayenne pepper (optional)

Dried Beans Recipe (Much Better)

A 1 LB bag gives you about 6 cups of finished beans. Soak the beans overnight in cold water. Drain and rinse and add about 7 cups of hot water and simmer cook until done, I add about a tablespoon of salt while boiling.
( reserve a little of the liquid if you need to thin your hummus)

5 tablespoons sesame tahini
5 tablespoons lemon juice
1 tablespoon minced garlic
1 1/2 teaspoon salt (Depending on how salty your beans come out)
1/4 cup olive oil
¼ - ½ teaspoon cayenne pepper (optional)

To make Jalapeno Cilantro Hummus:

To 4 cups of hummus
1/4 tsp cayenne pepper if you didn't use it in the basic recipe.
1/4 tsp cumin
2 fresh jalapeño peppers (Roast them first to get rid of the tough skin)
3/4 cup fresh cilantro

Like a lot of things, the flavors tend to meld and intensify as it is stored so you have to try it a few times to not over salt or over spice/garlic the hummus

Blend in food processor until creamy, adding reserved liquid to achieve desired consistency. Add additional tahini, lemon, or garlic to taste.

Depending on how saltly the canned chickpeas are, you want to make sure not to oversalt.

Personal Notes:
Personal Notes:
This makes a great base for Jalapeno Cilantro hummus.




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