Chickpea Hummus
(from Lucianolinda’s recipe box)
Source: Healthy Living magazine
Prep time: 80 minutes
Serves 6 people
Categories: cheese balls, dips, spreads
Ingredients
- 2/3 cup dried chickpeas (garbanzo beans), rinsed, soaked overnight and drained
- 3 cups water
- 2 cloves garlic
- 1 bay leaf
- 1/4 tsp. salt
- 1 Tbsp. olive oil
- 3/4 cup plus 2 Tbsp. sliced green onion
- 2 Tbsp. sherry vinegar
- 3 Tbsp. chopped cilantro
- 1 Tbsp. ground cumin
Directions
- In a large saucepan over high heat combine chickpeas, water, garlic, bay leaf and 1/2 tsp. of salt. Bring to a boil, then reduce heat to low, partially covering the pan and simmer until the peas are tender (roughly 60 minutes). Drain and discard the bay leaf and 1/2 cup of the liquid.
- In a blender or food processor, combine chickpeas, cooked garlic, olive oil, 1/4 cup green onion, vinegar, cilantro, cumin and remaining salt. Process to puree, then gradually add the reserved cooking liquid until the mixture is the desired consistency.