Lemon & Herb Hummus ((homemade — starting with dried garbanzos))

Lemon & Herb Hummus ((homemade — starting with dried garbanzos))

It is time for some healthy, homemade snack options. In other words, I will be wearing a swimsuit at the lake in a few short weeks and I don’t feel swimsuit ready. Haha…sniff.

When David heard me muttering things about needing to get swimsuit ready and loosing a few pounds he said: “Well, when you eat chips and salsa three times a week and keep a spoon next to your own jar of cookie butter — what do you expect??”.

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First of all, it is a good thing I love him because that comment seems like fighting words. No one talks about my cookie butter and chips & salsa that way without going on meal restriction. Just kidding, or am I??

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Second of all – I love chips & salsa and I love Trader Joe’s cookie butter ((especially the Oreo kind – oh wow it is crazy good)). Oh who am I kidding, I love them and they use me. Once I am ready for them to go, they attach themselves to me in places I don’t want. And then the unthinkable happens — my pants tighten.

If my pants immediately tightened upon swallowing these goodies maybe I would totally cut them off. But no, cookie butter and chips & salsa are sneaky. They tighten your pants when you least expect it – like three days later. There is a pretty mental picture for you.

Let’s move on. 

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Hummus — I really love making it from scratch. What? Did you just picture yourself opening a can on garbanzo beans and dumping them into a food processor? Well, that is not really homemade.

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I start with dry garbanzos and cook them in the pressure cooker for 50 minutes ((on HIGH, natural pressure release)), along with a few bay leaves, garlic cloves, a teaspoon of oil and water. You can see several pictures of that process here — and see three additional yummy hummus recipes I have shared in the past.

Once your garbanzos are cooked, the flavors are limitless. It is fun to try different combinations of veggies & spices!

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For this batch of hummus, I intended to use a large bundle of my fresh herbs to flavor the beans. But as I tasted the mixture, I could tell it was missing something. 

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The juice and zest of one large lemon did the trick!

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On top of the amazing flavor difference between store-bought and homemade — there is another pretty great bonus to making homemade. You can control the fat and pronounce all of the ingredients. For this hummus, the only fat came from the tahini paste. I thinned it to my desired consistency using the cooking water. Trust me — you won’t miss the fat!

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This hummus is super creamy & perfectly flavored; great with veggies and crackers. It isn’t quite as tasty as Cookies & Creme Cookie Butter, but really – what else is??

Lemon & Herb Hummus
Starting from scratch with dried garbanzo beans - this homemade hummus is so much better than anything store-bought!! Garden-fresh herbs and tangy lemon are the perfect additions to the earthy, creamy hummus.
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Prep Time
10 min
Cook Time
55 min
Prep Time
10 min
Cook Time
55 min
439 calories
24 g
0 g
37 g
12 g
5 g
2530 g
322 g
2 g
0 g
31 g
Nutrition Facts
Serving Size
2530g
Amount Per Serving
Calories 439
Calories from Fat 314
% Daily Value *
Total Fat 37g
57%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 322mg
13%
Total Carbohydrates 24g
8%
Dietary Fiber 8g
33%
Sugars 2g
Protein 12g
Vitamin A
2%
Vitamin C
81%
Calcium
37%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb dried garbanzos, rinsed
  2. 2 bay leaves
  3. 3 to 4 garlic cloves*
  4. 1 t cooking oil
  5. water, about 10 cups
  6. 1 large lemon, juiced & zested
  7. 1/4 c tahini paste
  8. a bouquet of your favorite fresh herbs, I used dill, basil & chives**
  9. sea salt & fresh cracked pepper to taste
Instructions
  1. Place beans, garlic, bay leaves & oil in the pressure cooker. Fill the well of the cooker with water, approximately 10 cups. Seal and cook on HIGH pressure with a natural pressure release setting for 55 minutes. Once the beans have cooked and all the pressure has released, remove the beans and place in a large bowl. Allow the beans & cooking liquid to cool on the counter for 30 minutes before covering and refrigerating.
  2. Refrigerate the beans, with the cooking liquid until they get cold ((2 hours)), up to over night.
  3. Once you are ready to make the hummus, add the beans and 1 c of cooking liquid in the food processor along with the tahini paste, lemon juice & herbs.
  4. Pulse to combine and puree but stop before desired consistency is reached. Taste, season with salt and pepper, and then pulse to reach desired consistency.
  5. Serve with fresh veggies and crackers, use as a sandwich spread or serve as a side with grilled chicken!
  6. Makes 4 to 5 cups
Notes
  1. *I actually used 5 cloves of sweet pickled garlic packed in olive oil. Either will work well!
  2. **I have thyme pictured with the other herbs but decided not to add it once I tasted the other herbs in the hummus first. The fresh sweet basil was such a delightful taste, I decided to let it shine!
beta
calories
439
fat
37g
protein
12g
carbs
24g
more
Food for a Year: https://foodforayear.com/


In true show & tell form: "I am open for questions & comments"