Because I am awesome, I made my own hummus from scratch. The beans had to soak over night, but it was totally worth it! Freaking awesome hummus. I've eaten it three meals in a row, with some bagel chips. Yum. I kinda like lunch all by myself (Jay is now too far away from post to come home for lunch everyday, like he has done every day he was not in Iraq, for the past 10 years).
Hummus:
2 cups dried garbanzo beans
1/2 cup tahini (play with this mixture, it's a little strong with this much)
1/2 cup lemon juice
2 teaspoons salt
1/3 cup extra virgin olive oil (I like to use walnut oil, if you can find it. It adds another nutty element to it)
1 cup water (or chicken broth)
1/4 cup finely chopped fresh Italian parsley (about 1/2 bunch)
1/4 cup finely chopped fresh Italian parsley (about 1/2 bunch)
1 tablespoon finely chopped jalapeño pepper without the seeds (about 1 jalapeño)
2 teaspoons finely chopped garlic (about 2-3 cloves)
freshly ground black pepper, and salt to taste
To make the hummus, cover the dried garbanzo beans in a large bowl with 6 cups of water for at least 3 hours or overnight. Drain the soaked beans and transfer to a medium saucepan. Cover the beans with cold water making sure there is at least 2 inches above the level of the beans. Bring to a boil over medium heat and cook gently until very soft, about 45 minutes, possibly an hour. Make sure that the garbanzos are fully cooked and soft or you will have an undesirable coarse-textured hummus. Drain the cooked beans. Transfer the beans to food processor, and process with the lemon juice, salt and 1 cup of water until as smooth as possible. Scrape down the sides of the bowl and add the olive oil and tahini, and process again until completely smooth and creamy. If the hummus is too thick, add a little more water.
Add the parsley, jalapeño pepper, garlic, salt and pepper, and mix gently with spoon.
To make the hummus, cover the dried garbanzo beans in a large bowl with 6 cups of water for at least 3 hours or overnight. Drain the soaked beans and transfer to a medium saucepan. Cover the beans with cold water making sure there is at least 2 inches above the level of the beans. Bring to a boil over medium heat and cook gently until very soft, about 45 minutes, possibly an hour. Make sure that the garbanzos are fully cooked and soft or you will have an undesirable coarse-textured hummus. Drain the cooked beans. Transfer the beans to food processor, and process with the lemon juice, salt and 1 cup of water until as smooth as possible. Scrape down the sides of the bowl and add the olive oil and tahini, and process again until completely smooth and creamy. If the hummus is too thick, add a little more water.
Add the parsley, jalapeño pepper, garlic, salt and pepper, and mix gently with spoon.
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