“This is a great recipe made from dried garbanzo beans and soy beans. I cook my beans in a pressure cooker for an hour in a half water, half stock solution, but the old 'soak the beans overnight and simmer for two hours' method would also work.” - by RCROYER
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
- Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
- Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.
Nutrition
Amount Per Serving (8 total)
- Calories
- 161 cal
- 8%
- Fat
- 6.4 g
- 10%
- Carbs
- 20.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"This was the first time I made hummus at home and it was yummy. I did not add soybeans and the soy sauce. I did add 1/4 tsp of cumin and 1/8 tsp of red pepper, which added more flavor...." See more"
Blender Woman
"I am in limbo about this one. I really liked the beans when they were done. The cook time and method was perfect. Only change I made was using 1/2 onion, as I had one large sweet onion. I thought the ..." See morebeans were perfectly cooked and to be honest I liked them straight out of the pot. they would have been good in soup or even on a salad. I never had a fresh cooked chickpea, what a difference. Now about the hummus, I did not care for it at all! The tahini taste is just overwhelming. Maybe, some brands are more light tasting then others, I don't know. The onions could also be tasted and gave it a boiled onion after taste. It was way too thick too. Now, I have 3 full cups that no one will eat. I wish very much I would have just tested a portion of the beans. To top, I have a very good mixer and I thought it was going to burn the motor. I smelled an odor as it tried to blend this stuff. I wish this would have worked, and it didn't get tossed, but at least I know how to cook beans in my pressure cooker. My rating is for the actual hummus. I would only make half of it, at a time, to get the flavor desired and use the best tahini possible."
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