1 C. dried garbanzo beans
4 C. clean water
1 tsp. Baking Soda (in water)
1/4 to 1/2 c. tahini
3 roasted peppers
1 entire head of garlic
Salt to Taste
2 Tsp. amylase (the magic ingredient)
1/2 tsp. Lactic Acid or 1 Tbsp. Lemon Juice (for sour)
Delicious and smooth hummus (some chemistry involved)
The night before soak the garbanzo beans. The next day, Drain the water. Boil the beans until well done (they need to be soft) in a large pot of water with 1 tsp. Baking soda. When they are nice and soft, pour them into a colander, and drain the water. Repeatedly rinse in a large bowl with cold water, washing your hands through the beans to remove as many of the skins as possible. Basically fill up the bowl, put the beans in it, and add water. Be sure to ‘stir up ‘ the beans a lot with your fingers, and then ‘dump out’ the skins but not the beans.
Once this is done, vacuum seal the beans in a waterproof bag, and add amylase, and a little water, and seal. Put in 160 water bath for 4 hours.
Later just take the beans out of the bag, and add with remaining ingredients. Garlic should be roasted or cooked in microwave (about 3-4 minutes) to disarm the garlic. Peppers probably could be fresh that you cook on grill and remove skins from, or just buy ‘roasted’ sweet peppers of your choice, about 3 peppers worth (2 cans).
Add tahini, peppers, squished garlic (squish the garlic out of the head you roast or microwave), and lactic acid. Salt to taste. Puree in a food processor for about 3-5 minutes stirring sides occasionally until mixture is smooth.
Spoon out into dish, and refrigerate for later serving.