Sunday, April 4, 2010
Hummus in a home-made pita with home-grown sprouts and grilled asparagus is a favorite lunch of mine. I make this lower fat hummus every week.
2/3 cup dried garbanzo beans
1 TB olive oil
1 TB sesame tahini
1/2 tsp or more dried red pepper flakes
2 tsp dried basil OR a good handful of fresh basil leaves
4-5 tsp lemon juice
1/2 to 3/4 tsp sea salt
Soak beans overnight or about 8 hours. Change water and cook until very tender. I like to put in my crockpot and cook overnight.
Drain garbanzos and put in food processor with rest of ingredients, adding extra lemon juice if needed, until it's the consistency you like. If you don't like it too lemony, you can save cook water and add some of that to thin it out.