DIY hummus improved

10 years ago

I've made hummus from dry bean for a while. Sometimes a good organic canned for easy quick.

Before my last road trip i ordered a quick Amazon add-on by reviews and winged it. Wow, what a difference than past batches. Not sure if i will ever go back...

Soaking the Palouse(WashingtonState) beans just one hour double, then triple by 4 hours. So fresh and white. They hit the top of my qrt ball jar. I always toasted sesame and made tahini. This brand is so much better than what i used to buy. I still add toasted sesame and making the basic lemon, garlic, not much oil needed.

Far superior than any i've made before. Just ordered the 5 lb bag it is so good. The only addition 'zesty' i add is cilantro stems to the usual basic ingredients. I do make some variations with hot spices and other beans but i think before i was looking for a way to boost the bland garbanzos....no need with these!

Just thought i would share and a quick $ comparison...half the price of cans. (all that liquid weight).

Soaking for a few hours cuts the cook time way down!

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Comments (5)

plllog
10 years ago
Very interesting. I don't really like using hard dry just because they're a bother. I've never had the bland ones, but I understand how it can happen with dry stored beans. It sounds like the Palouse are much fresher and easier to use. Thanks for the report.
grainlady_ks
10 years ago
last modified: 10 years ago
Thanks for the brand endorsement. It's always good to find a quality product that gives a superior end result.

It looks like your garbanzos may be starting to sprout, and that's how I make hummus - by sprouting the garbanzos first. (Makes them easier to digest and they are better for you, as well as reducing cooking time.) You can make hummus with either sprouted and cooked garbanzos - http://nourishedkitchen.com/sprouted-hummus-recipe/ OR raw sprouted (uncooked) - http://www.smallfootprintfamily.com/raw-sprouted-chickpea-hummus-recipe if you need more ideas....

-Grainlady
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homepro01
10 years ago
I use a black garbanzo bean and soak them for 24hours on the counter. Cook a large batch, store them in the freezer in 8oz bags for whenever I want to make hummus. I just toss in toasted sesame seeds, garlic, habanero chiles and what ever herb is fresh and growing outside. Whip it in the vitamix and you barely have enough time to grab flat bread because we just scoop it up!

Glad you found a good bean!
sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
I'm careful about reviewing. This was a few months ago with the first bag...3lb in a cotton sack...5lbs is burlap. Listed on the bag is the field where it was grown. Numbered. DH grew up in Washington state, high school years and was impressed of the quality as well. Supporting USA grown and quality is worth noting.

I soak for the reason Grainlady mentioned. And homepro. A sprout tail and quick cooking. They can also be roasted at that point without cooking/simmering. I was soaking too much at first so i do freeze in veg or chicken stock for easy additions to soups and for a quick hummus. Adding cilantro stems and lemon juice, some garlic to the freeze pints do make a fast thaw and zip in the blender.

Before i made it, meh, a few times a year. Good but not great.
sooz
10 years ago
last modified: 10 years ago
Thank for posting this info!

I've found a local Middle Eastern market (the local regular market is expensive) that has tahini, so I don't have to order it from Amazon.

I usually make hummus the Quick & Easy way by using canned garbanzo beans from Trader Joe's. Below is a link to my post about peeling garbanzos.

Peeling Garbanzos "Experiment" (Photo)

Smiles,

Soon

DIY hummus improved

Comments (5)

plllog

grainlady_ks

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DIY hummus improved

Comments (5)

plllog

grainlady_ks

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sleevendog (5a NY 6aNYC NL CA)Original Author

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