HUMUS

The famous ancient Middle East dip that is popular in almost every house, and you don't need to be from the Middle East to love it. It is popular all over the world. It is a great source of protein especially if you're a vegetarian or vegan. You can use it as a snack, side dish, and a main course or just for fun. The reason why I decided to post my recipe is, cause I know to many people that just buy the ready-made one from the store. Either cause they don't know how to make it, or cause they simply think it's to complicated to prepare at home. I really don't recommend the ready made ones. Because most of them are loaded with preservative and added flavors, it allows you to keep it in your refrigerator for even a month believe it or not, and it still might be fresh. When you make the fresh one it last normally between 4-5 days .So how can a food stay for such a long time naturally? It simply can’t. You have to add all kind of preservative to give it a shelf life. The question you need to ask yourself is  do you want to eat preservative in flavor of Humus or just fresh humus.

So really guys it is not so hard, and after you will try it you wont be able to eat something else.

1/2-Package dry garbanzo beans (soaked in water over night to help with the digestion of the bean and to avoid gas) 

3 - 4 Garlic cloves (depends if your a garlic lover)

1 /4  Cup Tahini paste

1 -1 1/2 Juice of lemon

1-Cup water (plus minus)

Salt to taste.

After you soaked to garbanzo for the night, you put it in a pan covered with water and salt. Give it a quick boil and the let it simmer for about an hour or more. When you try the bean and it is really soft, you can turn the stove and let it seat to cool down in the water, don’t throw  away the water we are using them for  the deep. Then in the food processor you put the drain garbanzo the garlic, the lemon,tahini and a little from the water of the pot. (Don't pour all the water right away it needs to have a creamy consistency and not to be to watery). Let it process for few minuted, stop to correct taste and add more water if needed. Again it needs to have a creamy texture to it but not to heavy, because it hardens up ounce it is in the refrigerator. Once it is ready and you want to serve it you just put it in a bowl. The traditional way is to pour on it olive oil and decorate it with pine nuts and paprika,and sometimes also with some of the cooked garbanzo beans whole.

There are lots of things you can do with it once it's ready. Couple example:

You can add black-pitted olives.

You can do one with parsley and cilantro.

You can do one with Spicy paprika.

It is really up to your imagination.

Just as long as you keep it healthy and fresh.

                                                    Love & Spices