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- Makes 3 cups
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This garlicky homemade hummus gets its extra-creamy texture from navy beans that you cook from scratch. It’s important to sort dried beans before soaking them: Spread beans out on a kitchen towel, and remove any that are broken, shriveled, or unusually dark, as well as any rocks and debris that are in the mix.
Ingredients
- 1 cup dry navy beans, sorted, rinsed, and soaked overnight
- 3 tablespoons lime juice
- 1 clove garlic
- ½ teaspoon freshly ground black pepper
- Sea salt, to taste
- ¼ cup finely chopped fresh cilantro
Instructions
- Drain beans and place in a medium saucepan. Add 2 cups water. Bring to boiling over high; boil 3 to 5 minutes. Reduce heat; simmer, partially covered, 1 hour or until beans are very tender. Remove pan from heat; let cool. Do not drain.
- Transfer cooled beans and the cooking liquid to a blender or food processor. Add lime juice, garlic, and pepper. Cover and blend until smooth. Season with salt; pulse to combine.
- Transfer hummus to a bowl. Stir in cilantro. Cover and chill until ready to serve.
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Comments (1)
(5 from 4 votes)I made this and for me it was pretty bland. I added 2tlbs of tahini and that did the trick. Much better. Made it a second time and omitted cilantro in lieu of salt free fajita seasoning and was even better.