Make a big batch of homemade hummus and then eat it throughout the week. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
- 1 pound garbanzo beans, soaked over night in cool water
- 3 garlic cloves, peeled
- 1/2 cup water
- 1/4 cup tahini
- Juice from 1 1/2 lemons
- Salt to taste (about 2 tablespoons)
- 1/4 cup olive oil, plus more as garnish
- Add the rinsed and soaked beans to a pot. Cover with a few inches of water and bring to a simmer. Cook for about 1 hour on the stove, adding more water as needed. Drain and set aside.
- Depending on the size of your food processor or blender, you may need to do this in batches! To a food processor or high powered blender, add the garbanzo beans, garlic cloves, water, tahini, lemon juice and about a tablespoon of salt. While the machine is running, drizzle in the olive oil and blend until very smooth, about 1 minute. You may need to scrap down the sides and blend again. Give it a taste and adjust the salt to taste. I added an additional 2 teaspoons.
- Transfer a cup or two to a plate, making a swoop with a spoon and drizzle with olive oil. This makes a good amount of hummus so transfer any extra to the fridge. Lasts good for up to a week.