If you've been paying attention, you've probably figured out I've got kind of a thing for hummus. (Direct quote from previous hummus blog: "Also, this recipe is for a huge quantity, because I don't fuck around when it comes to hummus. Neither should you. Neither should anyone.")So there you go. This has become one of my two go-to hummus recipes--the other one involves curry & raisins and will be featured on the blog soon since it's mostly a hummus appreciation site disguised as a plant-based cooking blog.
This recipe uses the same basic backbone of my other hummus recipes, and the same rules apply. It's also oil-free, and, as stated above, makes a tremendous quantity because what are we not doing? That's right. Fucking around. Not with hummus, my friends.
Items You'll Need:
Two Cups Garbanzo Beans, Dehydrated (About six cups cooked)
1.5 tablespoons of tahini
2 Tablespoons of lemon juice
2 garlic cloves
2 tablespoons Sun Dried Tomatoes (About 4 sun dried tomatoes...I include the oil but you could skip it!)
2 tablespoons tomato paste
A handful of fresh basil/2 tablespoons dried basil
1.5+ cups of water (this really depends...more to follow in the directions)
1+ tablespoons of salt (Sounds like a lot but this is a pretty large amount)
Start with the garbanzo beans only in your food processor or blender. Add a 1/2 cup of water. Let them get chopped up for a few minutes. Add all of your other ingredients. Continue to blend for another 3-5 minutes, THEN do you taste test. This keeps for awhile in the fridge, but may get watery so you will need to keep mixing it. Enjoy! As with all my other hummus recipes this works as a snack, appetizer, or meal if you really sit down and commit to it.