hummus from scratch

hummus from scratch
  • 3/4 cup dry garbanzo beans
  • 1/4 cup dried soybeans
  • 1 bay leaf
  • 1 onion, quartered
  • 1 cup vegetable broth
  • 3 cups water
  • 2 cloves cloves garlic, crushed
  • 1 lemon, juiced
  • 2 tablespoons soy sauce
  • black pepper to taste
  • 1/4 cup tahini
  • 1/4 cup chopped fresh parsley


  1. Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
  2. Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
  3. Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

08/16/2019
hummus from scratch, recipe PT15M PT1H 5 455 calories

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