In article <
dalton-A8A65B....@mx05.eternal-september.org>,
dal...@nfld.com says...
Absolutely for a Pagan request. Here it is. I have adjusted small things
over the years such as the amount of fresh lemon juice. Some people like
more olive oil drizzled on top. For the really creative types use a combo
of more lemon juice and olive oil but I think just the lemon juice is just
right by itself and the paprika is a nice sprinkle and kind of brings out
the parsley flavor a bit.
My Hummus Recipe
3 - 6 Cloves Fresh Garlic
1 Freshly Squeezed Lemon + 1 more for the drizzle
4 Cups water and [1 cup additional water, fresh carrot juice or similar,
extra fun for those with a juicer]
1 Cup Dried Garbanzo Beans
? Cup Tahini
1 tsp. Sea Salt
? tsp. Red Cayenne Pepper
1 tsp. Ground Cumin
? tsp. Ground Coriander
? Cup Extra Virgin Olive Oil
1 Bay Leaf (optional)
A Few Sprigs Fresh Parsley
Dash of Liquid Aminos (optional)
1 tsp. Paprika to sprinkle on top
Soak the garbanzo beans (chick peas) overnight in 4 cups of water, then the
next day, discard the water. Cook the beans in another 4 cups of fresh
water with the bay leaf (optional), cumin, and coriander. Bring to a boil,
lower the heat, and slow boil covered for 3-1/2 - 4 hours or until the
garbanzo beans are nice and tender. After cooking, there should be very
little liquid left over. If the amount of liquid still looks excessive,
then they require more cooking. Remove the bay leaf and discard. Add the
sea salt and dash of liquid aminos (optional) while the beans are still
warm and then cool the mixture in the refrigerator until well chilled. This
may take a few hours.
Next, combine the cooled garbanzo bean mixture with the olive oil, tahini,
and juice of 1 lemon, garlic and cayenne pepper. Mix in a food processor or
blender until smooth. Use the remaining cup of water or fresh veggie juice
to get the consistency adjusted to your liking. The amount and size of the
garlic cloves added will determine whether you make traditional hummus or
garlic hummus. Start with 3 cloves if you're not sure. Mince the parsley
finely and stir in (don't blend the parsley). Mix well with a spoon and
make it nice and level in the bowl then drizzle enough fresh juice of
second lemon to taste on top and sprinkle with paprika. Cover and chill in
your favorite container until ready to serve.
Note: Clean freaks like the bean water discarded after soaking and fresh
water added for cooking. Garbanzo beans (chickpeas) do not really require
this. They also do not lose any flavor into the soak water so that part is
purely a matter of personal choice. Some people call garbanzo beans chick
peas, they are the same thing.
Merry met and blessed be,
--
thellewitt