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The garbanzo beans I cooked in the crock pot were wonderful. However I cooked more than I thought I was cooking, and since they are avoid for Type As, I was eating them all by myself. At the same time I ran out of hummus.
Traditionally hummus is eaten with bread or pita chips – both of which are avoid for Type O. I found that I really like hummus mixed with cooked greens. I’m sure that horrifies Middle Eastern gourmets, but, really, it tastes good. Hummus and mustard greens with ground beef is one of my favorite lunches.
So, there I was, out of hummus, but with more garbanzo beans than I knew what to do with. I decided to make homemade hummus. I didn’t have sesame seeds or tahini, but I had lots of other nuts. My first experiment was with pecans. I put garbanzos, pecans, garlic in the food processor and whirled them until they were creamy. It didn’t taste like hummus, but it tasted good, and it was delicious with cooked greens.
After I finished the pecan hummus, I still had garbanzos left – I told you I cooked a lot of beans! So I tried homemade hummus again with walnuts. This time I added a little olive oil. Again, it didn’t taste like hummus, but it was very good. I wish I had thought to add some lemon juice. That might have made it taste more like real hummus.
I’m not committing to make my own hummus all the time. But it’s nice to know that I have such a good way to use up leftover garbanzo beans.
2. Drain and rinse good and throw the soaked beans into a rice cooker (the best thing I ever bought: Sanyo ECJ-HC55S 5½-cup Micro-Computerized Rice Cooker and Slow Cooker), fill with fresh water to cover beans by a quarter inch, and do "slow cook" for 4-5 hours, until beans are NOT al dente, NOT starchy, REALLY DONE and soft. (Don’t put too much water because we want very flavored cooking water. The water will not evaporate in the rice cooker.)
3. Drain the beans and SAVE THE COOKING WATER (“bean juice”) and refrigerate both in separate containers. You will get 6 C of cooked chick peas. The bean juice will change consistency overnight in fridge, almost like loose yogurt. No problem at all!)
4. Combine until as creamy as possible in 9 C or larger food processor:
a. 4 cups cooked beans
b. ¾ cup of fresh lemon juice and whatever pulp you can extract. ¾ cup is perfect. NOT MORE!!!!!
c. Bake 1z of unpeeled garlic in toaster oven and then trim and throw in whole
d. 1½ C tahini
e. 2 T cumin plus ¼ t
f. 2 T coriander plus ¼ t
g. 1 level T Maldon sea salt pure flaky crystals (find at Whole Foods) (If you use regular salt, which I really don’t recommend – just buy the Maldon! -- use ¼ tsp and taste and maybe use ¼ tsp more; don’t want too salty.)
h. 1-2 C “bean juice” to loosen it up and get it creamy. Be careful not to use too much. Add a little at a time while the processor is whizzing. Stop it to test consistency and add a little more. Do not want hummus soup, though, so be careful. Notice no oil. Totally unnecessary. Be sure to save the bean juice which will loosen the hummus and give it more richness and flavor. Freeze leftover bean juice in frozen ice pop molds to use for healthy non-oil sautéing.
i. OPTIONAL: 6 tablespoons of freshly ground horseradish
5. Keep pushing ingredients to the center and keep whizzing.
6. When you think it’s whizzed enough, whiz it some more to get it more creamy.
7. Notice there’s no oil. Do not add oil!!
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