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Ingredients
  • I've always made hummus from canned garbanzo beans. No longer! Yesterday I cooked a small bag of dry, unsoaked garbanzo beans in 6 cups water, for 8 minutes manual, qr, drained all of the water. Added 6 cups chicken stock (water would have been fine) then cooked 60 mins on manual and qr. They were perfect! I drained the liquid, then mixed them in the blender with a jar of roasted red peppers (with liquid), ½ c lemon juice, ½ c tahini, a dash of cumin, ½ to ⅔ c olive oil and salt and garlic to taste. It made a huge batch of hummus for our lunches this week, to be served with carrot sticks, and my husband raved!
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