I took advantage of cooler weather this week, especially in the mornings, and canned some more dried beans for the pantry--red kidney, pinto and garbanzo. About 40 pints worth total.
Then I also made some homemade hummus with the garbanzo beans that I canned specifically for that reason. I'm trying to be a little healthier around here as well as find some different recipes for our wheat intolerant daughter.
This recipe I found was in the book "4 Ingredients Gluten-Free: More Than 400 New and Exciting Gluten-Free Recipes Using 4 or Fewer Ingredients" by Kim McCosker and Rachael Bermingham. Whew! That is a mouthful of a title.
1 - 15 oz. can of garbanzo beans (or 1 pint jar home canned), drained and liquid reserved.
1 clove of garlic, crushed
1 Tbs. olive oil
1 tsp. cumin (actual recipe called for 2 but one was PLENTY in my opinion--and I like spicy stuff.)
Combine all in blender or food processor with 1/2 tsp. sea salt.
Blend at low speed, gradually adding the reserved bean liquid 'til desired consistency.
When using home canned beans I find that there isn't as much liquid to reserve vs. store bought cans.
I didn't use much of the reserved liquid making this--maybe a tablespoon.
I can't imagine putting 2 tsp. of cumin in 1 cup of hummus......WOW that just seems like SO much.
Tried this with carrot sticks, celery sticks and tortilla chips and loved it.