Who was it who suggested I cook my garbanzos rather than open a can of them? Maybe it was my friend Stephanie, when she took me on a tour of the fabulous Gonzalez Northgate Market. As I picked up a bag of dried garbanzo beans, she urged me to try them. So, I bought them, kept them in the pantry for a bit, then decided to cook them up for a batch of hummus.
There’s nothing to cooking them, just a soak and an hour or two of slow stove-top simmering. Cook your beans according to the package directions. I made mine a day ahead of the actual hummus prep, another easy assembly. Tahini, a thick paste made from sesame seeds, can be found in most supermarkets. I found organic, unsalted tahini at Sprouts, a natural food market chain here in San Diego.
I served Larry and his friend a bowl of this after they finished their game of boule, along with a cold beer. Hummus is great with veggies, chips or pita bread.
There are lots more interesting hummus recipes than this bare bones version, but I wanted to keep the flavors simple so I could, hopefully, decide whether or not my home-cooked garbanzos made a better dip than the canned ones. To tell the truth, I couldn’t taste any difference, but was happy, as always, to have a low-salt version recipe on hand for the future. I think I’ll add a little heat next time, maybe a little sziracha or tabasco…
- 2 cups cooked garbanzo beans
- 1 clove garlic, peeled and finely chopped
- ½ teaspoon kosher salt
- 4 tablespoons Meyer lemon juice
- 2 tablespoons water
- ⅓ cup tahini (sesame paste)
- 3 tablespoons olive oil
- toasted pine nuts and a drizzle of olive oil (optional garnishes)
- Using a food processor, purée the cooked garbanzos, garlic and salt for 20 seconds. Scrape down the sides of the bowl and process for 20 seconds more.
- Add the lemon juice and water, then process for 20 seconds.
- Add the tahini and process for 20 seconds. Scrape down the sides of the bowl again.
- With the processor running, slowly pour in the olive oil.
- Spoon the hummus into a bowl garnish and serve.