Do you buy hummus at the store or make it at home? If you have never made it at home, you are missing out on a treat. This Mediterranean dip is both healthy and delicious. Even though it is not loaded with preservatives, it will keep for a week in your refrigerator. So, you can make it on the weekend when you have time and enjoy it all week long.
You will want to keep several things in mind when making a hummus recipe. While most recipes will call for canned garbanzo beans, it is far better if you cook dried beans. One of the secrets to making really amazing hummus is to start with warm garbanzo beans. This allows the flavors to really combine and the heat takes some of the acidity out of the garlic.
It is also much easier on your budget. Lastly, recently the FDA made a statement that indicated that it now has some concerns over the safety of BPA, which is found in almost all cans. The best thing to do when making hummus or black bean recipes, is to take the time to cook your own beans.
Since the garbanzo beans will need to soak overnight in your refrigerator, you will need to plan ahead. Once you have soaked the beans, drain them and rinse with fresh water. Try to pick out any damaged beans. Bring a fresh pot of water to boil and add the beans. Reduce the heat to a simmer and cook covered until the beans are tender, about two hours. Drain the beans and reserve 1/2 cup of the cooking liquid.
You will use this reserved cooking liquid to help your hummus reach a perfect consistency. Make sure you only add a tablespoon at a time. Another thing that you can do to improve the texture is add in a teaspoon of baking soda to your beans in the last 30 minutes of cooking.
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