2cupsgarbanzo beans aka chickpeascooked and drained or see instructions for dried
2eachlemonszested and juiced
½cupolive oilavocado, sunflower, or infused oil option
1Tbspgarlic crushed
to tastesalt and black pepperto taste
¼cupTahini sesame paste also try sunflower seed butter or paste of pumpkin seeds
Instructions
Dried Beans Option
Soak ¾ cup of dried beans in fresh cool water overnight. Drain then Rinse and pressure cook with correct ratio of water or low sodium stock until tender. DO NOT SALT BEANS WHILE COOKING. This hardens the outer membrane and takes them much longer to cook.
Cooked Beans Option
Preheat oven to 350°F. Scrub Beetroot clean. Place on a square of foil, drizzle with a small amount of oil and sprinkle with salt. Enclose beet entirely in foil and bake for 40 min. or until cooked through, easily pricked with a paring knife.
Let beet cool slightly then the beet skin should slide off the cooked root with little to no effort, some roots may still need a peeler to assist. Cut into 1" pieces and reserve.
Place 1 cup of cooked beets and all other ingredients but the oil in a food processor or appropriate immersion blender cup. Pulse until ingredients start to soften and drizzle in olive oil until a smooth even texture has formed.
Adjust seasoning to taste, chill, and let meld for at least 30 minutes before serving. Garnish with lemon peel, olive oil, and remaining cooked beets.
Serve with your favorite crudite vegetables, chips, or as a sandwich spread.
Notes
Try using local beans like Romano, European Soldier, Indian Woman, or so many other varieties to EatWy Hummus!