Friday, October 28, 2011


This recipe makes about 20 cups of hummus. It could easily be divided. It can be frozen for up to 6 months, but it won't last that long because it's so delicious! It's made with white northern beans instead of chick peas. This give the hummus a creamy texture like the brands from the grocery store.
2lbs dried white northern beans- cooked (I use the crock pot method)- makes about 14-16 cups OR 8-10 cans beans, drained
6-8 cloves garlic, peeled
6oz. Tahini
1 cup olive oil
1 1/2 cups bottled lemon juice- this reduces the chances of spoiling
1 tsp. red pepper flakes
3tsp. salt- more or less to taste

Measure out all of your ingredients. Add 2 garlic cloves to the processor and mince. Add about 4-6 cups of beans to the processor with garlic. Add about 1/3 of each of the other ingredients and run processor until the mixture is smooth and creamy. Dump contents into a large mixing bowl.
Repeat until you've used up all of the measured ingredients.
Mix all of the batches well in the large mixing bowl. It will seem a little thin but it will firm up when it's refrigerated.
Divide into appropriate serving containers.
Refrigerate or freeze. Lasts in the refrigerator about 2 weeks.

You can experiment with different amounts of the ingredients- more lemon, more tahini, etc. or add flavorings just like the store brands. Go here for some ideas!

You can also leave out the tahini and it will be white bean dip.