I prepared dried garbanzo beans to use. I put a couple of cups of dry beans in water to soak over night and then cooked them for about 1-1.5 hours, until they were tender. The result was more than the 3 cups I used in the recipe, I used the rest for a Quinoa Salad. Some recipes I saw called for using canned beans (which I have used and are great) as well as using their liquid instead of water. To each their own, but I wouldn't suggest using the liquid. The sodium content is super high and I'm sure there are plenty of additives in the liquid that shouldn't be there. I always rinse canned beans as well. This recipe yielded about 30 ounces.
Ingredients:
3 cups garbanzo beans
5 cloves roasted garlic (leave the skins on while roasting- 300/350 degrees for 15-20 minutes)
2 tablespoons tahini
1/2 cup lemon juice
1/2 cup olive oil
1-2 teaspoons of salt (to taste- it depends if dry or canned garbanzo beans are used)
2-4 teaspoons sriracha sauce (to taste)
1/2-1 cup water
Directions:
Place all ingredients (except for all of the water) in a blender or food processor. Blend until really smooth, adding the water during the process until the desired consistency is reached. Serve with pita, veggies or whatever you like to eat hummus with.
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