2cupsTo Your Health organic sprouted garbanzo beans
1/2lemon (juice only)
4clovesraw garlic(add more or less for personal preference)
1/2teaspoon Himalayan Pink Salt(add more or less for personal preference)
1/2cupObour tahini(other brands are also acceptable)
1cupcold water(more or less if needed)
1teaspooncumin(add additional for topping)
1tablespoonquality extra-virgin olive oil
Soak garbanzo beans in filtered water overnight, lightly cover and store in the fridge.
Drain garbanzo beans and rinse.
Place garbanzo beans and baking soda in a small pot, bring the water to a boil on stovetop.
Monitor the boiling process to avoid the water from boiling over. Lower the heat if necessary and stir occasionally.
Cook for about an hour, garbanzo beans should be thoroughly cooked with skins coming off and having a soft texture.
Drain the garbanzo beans with a strainer and give them a good rinse.
Place garbanzo beans, lemon juice, garlic, salt, tahini, and cumin into a food processor and blend until smooth – pulse if needed to make sure the ingredients are well incorporated, pause and scrape the sides of the container too if necessary.
Once the mixture is well blended gradually add cold water, pausing to check consistency – add more water until you achieve desired texture.
Taste the hummus and adjust seasoning if needed.
Plate the hummus and top with more olive oil, cumin, and parsley.
Can be stored in fridge for about 1 week. Serve with crackers, fresh vegetables, or pita bread.
Garnish additions per preference: roasted garlic, seasonings, pine nuts, etc