Yummy Hemp Hummus

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Yield: about 2 cups

Preparation Time: About 10 minutes with pre soaked and cooked, fresh garbanzo beans or canned, beans


Tools: Food Processor, rubber spatula, Garlic press (optional)

Ingredients

2 cups dry organic chickpeas/Garbanzo beans (soaked and cooked) or canned , drained, and rinsed (reserve a few tablespoons of the drained liquid for later
use)

3 to 6 Cloves of Garlic Minced or Use a Garlic press

3 Tablespoons Tahini(sesame Paste)

3 Tablespoons Fresh Lemon Juice

3 Tablespoons Hemp Oil

Directions

Place the cooked chickpeas (can be warm) along with the garlic, lemon juice, and 2 TBSP Hemp oil into a food processor.

Process for about a minute until smooth. If it's too thick add reserved liquid(from cooked chickpeas or liquid from canned chickpeas) until desired consistency is achieved.

Stir in tahini, taste,and add more-lemon juice-tahini-garlic according to your personal preference.

Spread the humus into a bowl and drizzle with Hemp oil.

Garnish with lemon slices and chopped parsley or cilantro.

Serve chilled or at room temperature with toasted pita bread triangles or crudites

Store leftover hummus in the refrigerator for up to a week

Note: On soaking and cooking time:

Organic dry Garbanzo beans are best. These need to soak for a few hours. Setting up the bean soak just before bed time is a good idea. Or in the morning for cooking later in the afternoon. You need to have a high level of water for soaking, as the beans absorb water and expand greatly. After you pour your dry chickpeas into a large bowl, then fill the bowl with water an inch or so beyond merely covering the beans. A generous pinch of tumeric serves as a digestive aid for any type of beans. When the beans become crunchy chewable, the soak is done.

Drain out the soaking water and replace with fresh water for cooking in an open pan or pot. Again, make sure there is plenty of water. It takes over an hour, maybe two for the chickpeas to become soft. First bring to a boil then lower to a strong simmer or low boil. Make sure the water level stays above the beans. Taste test. Soft but not mushy is perfect.

Bon Appetite!

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