|Whipped Hummus- a delicious and nutritious snack! Made with garbanzo beans (low in fat) and fat free greek yogurt. So tasty!|
So, I pretty much make Hummus all the time. My husband would say I don’t make it enough. He would like fresh hummus in the house daily. However, I think he appreciates the fact that I make it about once a week. Considering, all of my other responsibilities, that’s a lot. Well, I’ve been making hummus basically the same way for the last couple of years. I found a blog that I like http://www.dedemed.com/ and I pretty much follow her recipe to the t, except I don’t really measure anything. But, recently, I decided to try making hummus using a bag of garbanzo beans instead of a can. It required overnight soaking, changing of the water and boiling the beans. I really didn’t like the flavor. I later read that it is a good idea to change the water when you are boiling them as well and if you don’t you get a weird after taste. Considering it was more of a pain to make hummus this way, I probably won’t try that again. I really like the drained canned garbanzo beans just fine. However, we have been to a couple of local restaurants that serve a very smooth almost whipped hummus. I’ve tried putting the hummus in the mixer to see if that would “whip” it, but that didn’t seem to do anything. Then, my husband, because of his love of hummus, read online that some people boil the canned beans and peel the skin. And, that makes really smooth “whipped” hummus. So, me and Miss Trinity tried that this afternoon.
|Garbanzo beans after being boiled, drained, washed, and peeled|
First, I drained the beans- 2 cans. And, rinsed them a few times. Then, I placed them in a pot with water and brought them to a boil for a few minutes, stirring occassionally. Some of the skins came right off and floated to the top. Others, were not so easy. So, I drained them again and washed them removing as much of the extra skin as possible. I basically did this until I got tired of doing it, feeling that I had removed a substantial amount, so it had to make a difference.
Then, I placed the beans in the food processor and added the remaining ingredients- yogurt, garlic, salt, citric acid, lemon juice, tahini
|I just throw all of the ingredients in together before processing|
To say it was worth the extra work is a little bit of an understatement. It did take an extra 20 minutes, but it was well worth it.
|the result- whipped hummus!|
2 thoughts on “Our afternoon experiment with HUMMUS!”
Bek,This was your best batch of hummus yet! So smooth and creamy! You figuratively kicked the garbanzo's rumpus and literally the garbanzo's skin. Unbelievable what a difference that makes. Everyone should try this. I know it adds some to the prep time but the difference is so…wow! You're the best and I love you!
I love hummus and yours looks amazing. I don't know if I am as dedicated as you are but I printed this out to try in the future. I am the only hummus eater in the house. I love reading your blogs. You're an amazing woman.