Ingredients
- ¾ cup of dried garbanzo beans
- ¼ cup of dried soybeans
- A single bay leaf
- One onion, quartered
- 1 cup of flavorful vegetable broth
- 3 cups of pure water
- 2 cloves of crushed garlic
- Juice from a freshly squeezed lemon
- 2 tablespoons of soy sauce
- A dash of black pepper to suit your taste buds
- ¼ cup of creamy tahini
- ¼ cup of finely chopped fresh parsley
Step 1
Begin by rinsing the garbanzos and soybeans thoroughly before placing them in a pressure cooker, accompanied by a fragrant bay leaf and slices of onion for extra flavor depth. Next, pour in vegetable broth and just enough water to generously cover the beans by about an inch, or refer to the appliance's guidelines for the recommended liquid levels.
Step 2
Seal the lid securely and bring the pressure within to a vigorous high, then adjust the heat to a gentle low setting. Let the beans cook under sustained high pressure for a leisurely hour before allowing the pressure to naturally dissipate.
Step 3
Upon completion, carefully drain the cooked beans while holding onto the precious cooking liquid. Transfer the beans into a food processor's bowl and introduce zesty garlic, tangy lemon juice, umami-rich soy sauce, aromatic black pepper, and velvety tahini into the mix. Blend until a velvety smooth consistency is achieved, adding a splash of the reserved cooking liquid if a thinner texture is preferred.
Step 4
Scoop the luscious bean mixture into a waiting bowl, and delicately fold in freshly chopped parsley for a burst of herbal freshness.
Extra Tips & Suggestions
- When preparing your homemade hummus, it's important to store it properly to maintain its freshness and flavor. Here are some creative and varied storage tips to help you make the most of your delicious creation:
- 1. Refrigerate in a Sealed Container : After making your homemade hummus, transfer it to a sealed container to keep it fresh. This will help prevent any air from getting in and maintain its creamy texture.
Reviews
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Landry
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