I love the simple joy of kitchen tasks sometimes. It’s a chance to quiet my often-busy mind and just focus. Over the weekend I soaked some garbanzo beans, cooked them up with a piece of kombu, drained them, and set to the task of popping them out of their skin–an idea from Smitten Kitchen to make the smoothest hummus possible.
Both soaking + cooking with kombu (a seaweed) help beans be more easily digested. Kombu also adds vitamins, minerals, and trace minerals. And new info to me–cooking beans with salt makes them tough! Add salt only after they are tender, at which point it will also help with digestion. (I once spent almost four hours cooking beans in salt water, and was SO frustrated that they weren’t getting any softer!)
Lemon Hummus (adapted from Sprouted Kitchen)
3 cups cooked garbanzo beans (naked if you have the patience for it!)
1 roasted shallot (roast with butter at 400F for 20 minutes)
3 tbsp. tahini
Juice of one lemon (add zest only if you have an organic lemon)
1 tsp. sea salt
1 tsp. fresh ground pepper
sprinkle of cayenne
1/3 cup extra virgin olive oil
Add the beans, shallot, tahini, lemon juice and spices in the bowl of a food processor and pulse to combine. With the food processor running, pour in the olive oil and allow it to mix until it’s your desired consistency. Yum! I’ve been enjoying mine with toasted pita, pea sprouts, and a simple salad.