Posted by: jiminmontana | January 7, 2012

Fantastic hummus recipe – de-gassed

A nutritious dip from the Middle East that is really good and inexpensive.  Serve with toasted pita bread or water crackers.  Also use as a condiment on sandwiches (falafel!)  The ingredient tahini may be hard to find or expensive in your grocery.  Try the “health food store” or that odd-ball grocery that has the “weird” stuff and it may be half the price of the big store.

Although canned beans are much easier to use, I use DRY garbanzo beans (chick peas) for two reasons:  1) I am CHEAP (thrifty).  2) I can “de-gas” those dreaded beans a lot better using the dry guys.

Freezes well, so make a big batch and save time.  I cannot believe that a 6 ounce container of hummus sells for $3.79 — it probably cost the manufacturer 30¢ !


  • 1 pound dry garbanzos (chick peas)
  • 2 Tbs ground fennel seed
  • 2 Tbs baking soda
  • 4 Tbs lemon juice
  • 1 cup tahini (go 2 C if you like it)
  • 4 cloves fresh garlic – crushed/liquified
  • 2 tsp salt
  • 1/4 cup olive oil


  1. Pour beans onto cookie sheet and discard any dark ones.  Transfer into a large pot and cover with water.  Stir in the fennel and baking soda.  Let soak for 24 hours or longer in the refrigerator.
  2. Place this pot on the heat and get the temperature up to 120-150 degrees.  Too hot will break down the enzyme in the fennel and denature it.  Too cold, and the enzyme is inactive.  Stir often for 2 hours if you want to be flatulence-free!
  3. Drain well and rinse.  Return to pot and cover with water.  Boil for 30 minutes (plus) until beans are very soft – mushy.  Drain and rinse.  Rinse some more.  Drain very well.
  4. Smash them to smithereens with a potato masher, food processor, etc.  Add the other ingredients and keep mixing it up.
  5. Place the right amount in a small serving bowl.  Make a depression with the spoon and fill with 2 Tbs olive oil.  Garnish with curly parsley.  I sprinkle powdered red pepper on HALF the dip for those who like it spicy.  Cut whole pitas into 1/6  or 1/8 triangles and toast them to serve as a dip.

Sun-dried tomatoes and oregano chopped together finely with olive oil is another good topping for the dip.

Hummus can be refrigerated for up to 7 days and freezes well.

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