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Hummus

Difficulty:

Prep Time:

Cook Time:

Yield:

Medium

15 mins / Overnight Soaking

45 mins

8 servings

  • 2 cups cooked garbanzo beans
  • 1 tbsp raw tahini (additional 1/2 tbsp to taste)
  • 1 Meyer Lemon - juiced (additional juice to taste)
  • 2 pinches Hing
  • 1/4 cup olive oil (organic, cold pressed)
  • 1/4 tsp Black Pepper or Crushed Chili Flakes
  • 1/2 bunch fresh Cilantro
  • 1/4 - 1/2 cup warm Water or Veggie Broth
  • 1/4 tsp ground, dry roasted Cumin Seeds
  • 1 tsp Mineral Salt (additional 1 - 2 pinches to taste)

Put all ingredients in a food processor except the fresh cilantro. Gently pulse ingredients, adding extra liquid to give a creamy texture. Fine chop the cilantro and stir in.

To Cook Garbanzo Beans:

Dry Garbanzo Beans (from bulk or packaged) -

Soak overnight. Rinse very well. In large pot, cover beans plus 1 inch with water or veggie broth and simmer for 1 hour.

Canned Garbanzo Beans -

Rinse very well. In a large pot, cover beans plus 1 inch with water or veggie broth and simmer for 20 to 30 minutes.

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To make an appointment with New Leaf Ayurveda, schedule a Private Cooking Class or to take advantage of the Private Chef Services, please contact us at 1-916-514-0072 or schedule@newleafsac.com.