Hummus from Scratch

1. 1

   Rinse the garbanzos and soybeans, then put them in a pressure cooker with the bay leaf and the onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's minimum liquid requirement).

2. 2

   Lock the lid and bring the cooker up to high pressure; lower the heat to maintain high pressure and cook for 1 hour. Let the pressure release naturally.

3. 3

   Drain the beans, keeping the liquid. Transfer the beans to a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (Add some of the cooking liquid if you want a thinner texture.) Spoon the mixture into a bowl and stir in the parsley.

• Calories 117.62 kcal Moderate
• Protein 4.2 g Low Source
• Carbs 15.25 g Moderate
• Total Fat 4.59 g Moderate
• Saturated Fat 0.54 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 362.55 mg Moderate
• Fiber 3.48 g Moderate
• Sugar 4.51 g Moderate
• Added Sugar 3.73 g Moderate
• Calcium 53.65 mg Low Source
• Iron 1.3 mg Low Source
• Potassium 97.47 mg Low Source
• Vitamin A 4.3 mcg_rae Low Source
• Vitamin C 0.86 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅