I loooove hummus!! However, I wanted to make something more than just the usual spread, and made this dish that combines hummus into a more "loaded" spread that is bursting of flavor, texture, and also has a tangy crunch to it. Hope you will like it!
- 1 cup dry garbanzo beans (chickpeas) and 1 cup dry organic soy beans, rinsed and soaked overnight with 1 added tbsp of baking soda.
- 2-3 stalks of celery, washed and drained, and finely chopped.
- 2-3 medium pickles, rinsed, drained, and finely chopped.
- hanful of green parley leaves and cilantro leaves, finely chopped.
- 1 tbsp dijon mustard
- 1/4 tsp high quality turmeric powder (I use the Timeless Turmeric brand)
- pinch of salt and black pepper (if desired)
- 2-3 cloves garlic, crushed (or use 1 tsp garlic powder)
- 1 tsp cumin powder
- juice from one medium lemon
- rinse well the soaked chickpeas and soy beans, and cook in water in the InstantPot on the "Bean/Chili" setting, for 45 min, on high pressure. Use natural release.
- when the beans are cooked and cooled, drain them of the water, save 1 cup of the beans and place the rest in a food processor. Add 1/2 cup of the water they cooked in (I save the rest of the water to make soups).
- add the mustard, garlic, turmeric, cumin powder, lemon juice, salt and pepper, and blend on high speed until it forms a creamy hummus consistency.
- in a mixing bowl combine the hummus, saved beans, chopped celery, pickles, and greens and stir well until evenly mixed.
- serve as an appetizer with fresh cut veggies, or as a side dish.