I have been working on my hummus recipe.
1/4 cup dried garbanzos
2 jalapenos
4 cloves garlic
1 tablespoon Tahini
2 teaspoon oil
Quick soak the garbanzos by bringing them to a boil in water. Let boil for two minutes. Remove from heat, cover and let stand 1 hour. Drain soak water and rinse the beans.
Replace water and boil garbanzos for 1-1/2 hours. Put beans, oil, jalapeno. and pressed garlic into a food processor. I pressed the garlic first to make sure it is very fine and will blend. Blend until smooth. Add salt, lemon juice and any other seasonings to taste.
This makes about 3/4 cup. A serving size is 1/4 cup. It is 2 points and oil good oil a 1/4 cup.
I have been eating it with Tortilla Crisps. This is a filling really low point option.
I do try different oils in the blend – the nummy Red Ridge Farms Olive Oil, grapeseed oil and flaxseed oil. All work well.
I found the Tahini at a lot of places – I bought it at Winco, but it is available at most grocery stores in the peanut butter section.
Here are the producers websites:
Tahini – bought at Winco

Olive Oil – bought at New Seasons
Flaxseed Oil – bought at New Seasons
Grapeseed Oil – bought at Big Lots
this one is a little harder to track down… The Brand is Called Tuscan Sun, it says it is imported, though not from where. The company is the California Olive Oil Corporation out of Salem MA. ?
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