Dr. Jo’s Healthy Holiday Hummus

by Dr Jo

4 cups cooked garbanzo beans, drained

1 cup reserved cooking water

3 tablespoons oil (I like grape seed oil)

3 tablespoons fresh lemon juice (or to taste)

4 tablespoons chopped onion (or ¼ teaspoon onion powder)

1 large garlic clove, chopped (or ¼ teaspoon garlic powder)

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano, or even better about 2 teaspoons fresh chopped oregano

1 teaspoon dried basil, or even better about 2 teaspoons fresh chopped basil

½ teaspoon sea salt (optional)

 

To cook garbanzo beans, bring about 3 cups of water to a boil, then remove from stove. Add 1 ½ cups dry garbanzo beans to the water, 1 teaspoon of salt and 1 teaspoon of baking soda. Stir and let the beans soak overnight (or about 12 hours. If they soak longer they may start to sprout and that makes them too firm.)

 

Drain soaking liquid from beans, rinse and drain. Add enough water in a pan to cover the beans, but first bring the water to a boil, then add the beans and simmer for about 1 hour or until nice and tender.

 

Blend all ingredients (except reserved water) in a food processor or blender, adding enough reserved cooking water from the beans (a few tablespoons at a time) to make a smooth paste. Serve chilled or at room temperature.

 

Place the garbanzo bean dip in a small pretty glass dish that will sit in the middle of a round crystal serving plate. Surround the dip with a variety of colorful vegetables – green, red, yellow, orange. This combo will make a beautiful center piece for your serving table.

 

Happy Holidays to you,

Dr. Jo

 

 

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