L.J., if this isn’t allowed, just delete.
A while back I posted about how healthy Tahini is for your immune system and how it’s a natural anti-viral, among other things. The same lady that gave me the info about Tahini also gave me a recipe for homemade Lebanese Hummus. I did mine in a food processor and used canned beans. It’s much faster that way and you don’t have to soak dry beans in soda water. :-) I’m lazy that way.
Homemade Hummus
2C dry Garbanzo Beans, soaked overnight or 2 canned Garbanzo beans (they also have canned mashed Gar Beans)
1/2 teaspoon baking soda (the soda goes in the dry beans)
4 heaping tablespoons Tahini
3 cloves of Garlic
1/2 C Lemon Juice
1/2 teaspoon salt
2 tablespoons olive oil
Quick Blender Method: Blend garlic, salt and lemon juice in the blender. Pour into a bowl. Blend the garbanzo beans (drained) one cup at a time with 1/8 cup water. Stir this into the bowl. Stir in Tahini, 1/4 cup warm water, and olive oil. Taste and add more lemon or salt, if necessary.
Quickest Food Processor: Put all ingredients into food processor and pulse or blend, add a little warm water: taste and add more water, lemon juice, tahini, salt or garlic to suit your own taste.
Mine was perfect and much better than even the Sabra I have been eating. It makes a lot, so I put about a third of it in an old smaller Sabra plastic container and froze it. You put olive oil over the top as a coating before freezing. I thawed it out today and it’s as good as when I froze it.
Interesting. A couple decades ago, I made my own hummus for as long as it took to use up the rather large jar of tahini that I’d bought. Afterwards, I never did it again - too much bother. Now I just buy a family size tub at BJs Wholesale Club each month when we make our supply run there.
BTW, hummus and avocado mix beautifully together - I forget if we discussed that! And now you say that hummus freezes well. Maybe that would be a better way to freeze my avocados (just thinking out loud here).
I really like hummous and make a sort of version of it not infrequently. Only thing I cannot handle is beans cooked with or soaked in baking soda. I cook most beans in a pressure cooker after soaking overnight and they seem to be non-gassy that way. I soak until swollen up and “alive”.
I also make a tahini sauce that is yummy on vegetables, salads, or dipping toast into.
Thanks for that recipe. Going to try that today, Lord willing.
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