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    salt to taste

    Mujadara

    January 16, 2019

    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Lentils are so simple, clean and hearty. A wonderful source of iron.
    I love that a tiny lentil can transform into something so magical.

    When I was growing up I distinctly remember one of my brother's friends loving a dish my mom made. A dish that frankly doesn't look the most appetizing, it's brown, smooth and pretty simple. He used to call it, Lentil Pudding. Truly, that is exactly what Mujadara is, a savory lentil porridge or pudding. Pronounced moo-juh-d uh,
    this lentil dish can be found on many Lebanese tables.

    Peasant Food

    Lebanese cuisine isn't fussy, stuffy or lavish. Many dishes aren't particularly technical to make. Overall, most of the meals are what we could call, peasant meals. Meals that cost merely pennies to make but fulfilling enough for a large family and to stretch your budget.

    My family wasn't rich growing up, my mom used to stretch our food budget to make the most of it, yet we never were deprived of type of food. Everything she made for us was comforting and nourishing and included a variety of meats, grains and vegetables.

    I appreciate now what I grew up with, the comforting meals, the simpleness of it all. I can't remember if I particularly liked Mujadara as a kid but the fact that my kids adore it is enough for me to make it again and again and relive my childhood.


    Mujadara with cabbage slaw

    Family Tradition

    Most of the Mujadara you've seen will include the whole lentil, large grains of rice mixed in and the sacred caramelized onions on top. This version is a bit different, one extra step of taking our cherished lentils and actually extracting everything out of each bean then gently cook the filling with a little bit of rice. The result is a smooth, porridge-like dish. Enjoyed with pita bread and a salad with garlic and lemon dressing it is simple enough for Meatless Monday or to serve to guests.

    The Process

    I think the hardest part of this recipe is making sure you own a food mill, yup, a food mill! I know it's another gadget but I promise you it is well worth it to make Mujadara and not to mention the BEST mashed potatoes EVER! You can also use it to seed fruit, make jams and more. So it's worth it, I've linked it above for you, I prefer the plastic body over the metal.

    This is what the lentils, water and onions look like after cooked down.

    From there, it's all about boiling some beans and rice, pretty simple. Great to make in the morning and have ready for dinner or even over the weekend. It's actually best served room temperature which makes it awesome to make ahead!

    You'll simmer the lentils until they are soft and tender, next, using your food mill pour the lentils and water mixture through and begin to work through the small-holed disk. The lentil water mixture will come through the bottom (be sure to have a pot underneath). After all your lentils have been extracted, bring your pot of lentil "broth" back to the stove. Add in your rice and cook gently until the rice softens and the mixture thickens slightly. That's it! Salt to taste and pour into your dishes, dinner is served.

    Simply pour the lentil mixture in the top of the food mill and begin swirling and swirling until you are left with the lentil skins.
    You can see the lentil skins in the top and down below the lentil puree.

    I truly hope you try this delicious and simple meal. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

    XOXO,
    Cosette

    Pin for later!
    Print Recipe
    Mujadara
    A simple lentil porridge dish that will surely satisfy. Gluten-free and vegan, it's a wonderful meal to serve.
    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Course Main Dish
    Cuisine Lebanese
    Keyword dinner
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    servings
    Ingredients
    • 2 tablespoon olive oil or your choice of oil
    • 1 large onion, chopped
    • 1 lb dried lentil beans 1 pound bags are sold in the grocery store for about $1.50
    • ½ cup long grain rice I prefer to use Jasmine Rice
    • salt to taste
    Course Main Dish
    Cuisine Lebanese
    Keyword dinner
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    servings
    Ingredients
    • 2 tablespoon olive oil or your choice of oil
    • 1 large onion, chopped
    • 1 lb dried lentil beans 1 pound bags are sold in the grocery store for about $1.50
    • ½ cup long grain rice I prefer to use Jasmine Rice
    • salt to taste
    lebanese, Mujadara, lentils, vegan, gluten free, dinner
    Instructions
    1. In a large heavy-bottomed pot, add your oil and saute your chopped onions on medium heat.
    2. Once onions become translucent, add in your dried lentils and add enough water to cover the lentils by about 2-3 inches.
    3. Place pot back on stove and let lentils come to a gentle boil, lower heat to medium-low and continue cooking until lentils are tender. Usually about 30-45 minutes. If you need, you can always add more water to the pot if your lentils need more cooking time or begin to lose their water before they are tender enough.
    4. Once your lentils are soft and tender, remove the pot from the stove and prepare your food mill.
    5. Use the disk with the smaller holes on your food mill and place the mill on top of another pot ( I usually work at the sink for this).
    6. Next, pour your water/lentil mixture in the food mill a cup or two at a time. Mill the lentils until the bean are extracted and you're left with the skin. Add in more of the mixture (on top of the skins) and continue until the pot is done.
    7. Place the lentil "soup" back on the stove and add in your rice, set to medium-low and keep a wooden spoon in the pot. Be sure to stir often so your rice and lentils don't stick to the bottom.
    8. Continue stirring often and watching your mixture as it begins to slightly thicken. You'll want to cook until the rice is tender, usually 20-30 minutes. I check by taking one grain of rice out and testing. Once your rice is tender, salt to taste, usually 1.5 teaspoon of kosher salt or so.
    9. Pour your Mujadara into shallow bowls, I like to do some smaller individual-sized ones and one or two larger ones. Leave on your counter to cool and enjoy when they are room temperature.
    10. We like to serve with cabbage slaw, mix cabbage and raw beet slices with olive oil, garlic, lemon juice and salt to create a simple dressed. The tangy flavor is delicious with the dish and cabbage and beets stay nice and crisp, perfect compliment to the dish.
    Recipe Notes

    *This dish is vegan and gluten-free

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    Lebanese Cauliflower Bites ~ Arnabeet

    November 14, 2018

    cauliflower, tahini, lebanese, appetizer

    cauliflower, tahini, lebanese, appetizer

    Tangy baked cauliflower with tangy lemon and tahini sauce.

     

    There are days I can't remember where I put my keys or what I ate for breakfast. Is it the 3 kids that made me lose my memory or just getting older? I'm not sure but I do know that there are some memories that are hard to forget. Like Sunday meals with the family growing up. Sundays were one of the only days my dad didn't open the shop. It was also the day where we had a big meal, often chicken and toum, grape leaves and side dishes of hummus and baba ganoush. Not too long ago, I remembered a dish my mom used to make, fried cauliflower. Fried bites of cauliflower with tangy, delicious tarator sauce. But let's be honest, I don't like frying much. So I thought recreating this well loved recipe by roasting the cauliflower, resulting in a delicious side dish or appetizer perfect for Sunday supper or an appetizer or side dish at your holiday gathering. 

     

    Baked not Fried

    Arnabeet Mekleh (translated to fried cauliflower) is a common Lebanese snack. Cauliflower florets dredged and fried into morsels of goodness, drizzled with the classic tarator sauce (tahini garlic sauce). Don't get me wrong, I LOVE these bites, they are everything you dream of. But I do NOT like frying, especially savory foods. I'll fry a donut any day of the week, but savory foods tend to evoke more of a smell when frying. And let's be honest, anything baked is 10x healthier for you. Do you prefer baked foods versus fried? Truth be told, my kids aren't cauliflower fans, until they tried these delicious bites. Roasted to perfection with a healthy coating of toum to really caramelize and glaze the bites, tangy lemon squeezed on top and garlicky tarator to dip. These simple ingredients truly transform the simple, humble cauliflower to the perfect snack. 

    cauliflower, tahini, lebanese, appetizer

    A squeeze of lemon on the hot charred cauliflower.

     

    cauliflower, tahini, lebanese, appetizer

    Classic taratore sauce (tahini, garlic and lemon) take these from ordinary to extraordinary.

     

    Health Benefits

    Cauliflower has been the CRAZE lately, cauliflower rice, cauliflower pizza (which I beg to disagree on). Truth is, cauliflower is a superfood that we all should be eating more of. It's an excellent source of fiber, high in Vitamin C and an anti-inflammatory. I always appreciate new ways of enjoying vegetables, with this dish being both vegan and gluten free, it's a winner for anyone looking for a delicious, nutritious dish. 

    As always, I hope you enjoy this dish and love seeing your creations. Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo,
    Cosette

    cauliflower, tahini, lebanese, appetizer

    Enjoy as an appetizer or side dish for any meal.

     

    cauliflower, tahini, lebanese, appetizer

    Lebanese Cauliflower Bites, Pin for later.

     

     


    Print Recipe


    Lebanese Cauliflower Bites ~ Arnabeet

    cauliflower, tahini, lebanese, appetizer

    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword fall, lebanese

    Prep Time 10 minutes
    Cook Time 25 minutes

    Servings


    Ingredients
    Baked Cauliflower
    • 1 head cauliflower
    • 1 tablespoon toum *can sub 1 tablespoon olive oil + 1.5 teaspoon garlic powder, using toum will result in better flavor)
    • ½ teaspoon kosher salt
    • lemon wedges

    Tarator (tahini sauce)
    • 1-2 large garlic cloves
    • ⅓ cup tahini
    • ¼ cup water
    • ½ cup lemon juice
    • salt to taste

    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword fall, lebanese

    Prep Time 10 minutes
    Cook Time 25 minutes

    Servings


    Ingredients
    Baked Cauliflower
    • 1 head cauliflower
    • 1 tablespoon toum *can sub 1 tablespoon olive oil + 1.5 teaspoon garlic powder, using toum will result in better flavor)
    • ½ teaspoon kosher salt
    • lemon wedges

    Tarator (tahini sauce)
    • 1-2 large garlic cloves
    • ⅓ cup tahini
    • ¼ cup water
    • ½ cup lemon juice
    • salt to taste

    cauliflower, tahini, lebanese, appetizer


    Instructions
    Baked Cauliflower
    1. Preheat oven to 500 degrees.

    2. Prepare cauliflower by cutting into florets.

    3. Spread florets on baking sheet and coat with toum and salt, be sure each floret is coated.

    4. Bake for 20-25 minutes tossing halfway to ensure all pieces are browning evenly.

    5. Once browned and caramelized, remove from oven and squeeze liberally with lemon.

    6. Plate and enjoy with taratore sauce.

    Tarator Sauce
    1. With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking. Add additional water or lemon juice to thin if too thick.


    Share this Recipe

    Instant Pot Chicken Shawarma

    September 25, 2018

    chicken, lebanese, instant pot, shawarma, wrap

    chicken, lebanese, instant pot, shawarma, wrap

    These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

    One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn't be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn't stop talking. 

    One afternoon our whole family, I'm talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I'm sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I'm sure it was the best lamb I ever had!! 

    Shawarma

    Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

    Modern Day Shawarma

    While I'd love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn't going to happen! So what's the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I've taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

    I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

    Xoxo
    Cosette

     

    chicken, lebanese, instant pot, shawarma, wrap

    A gorgeous blend of spices to create a warm flavor.

    chicken, lebanese, instant pot, shawarma, wrap

    Chicken being prepared for the Instant Pot.

     

    chicken, lebanese, instant pot, shawarma, wrap

    Chicken cooked perfectly in 8 minutes!

     

    chicken, lebanese, instant pot, shawarma, wrap

    Wrapped up, filled with delicious veggies and tatatore sauce.

     

    chicken, lebanese, instant pot, shawarma, wrap

    Pin this recipe for later!


    Print Recipe
    Instant Pot Chicken Shawarma
    chicken, lebanese, instant pot, shawarma, wrap
    Course Main Dish
    Keyword chicken, dinner, gyro, lebanese, shawarma
    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 5 minutes
    Servings
    servings
    Ingredients
    Shawarma Spice Mix (makes ¾ cup)
    • 2 tablespoon kosher salt
    • 2 tablespoon cumin
    • 2 teaspoon corriander
    • 2 teaspoon garlic powder
    • 2 tsp cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon all spice
    • 1 teaspoon cardamom
    • 1 teaspoon ground turmeric
    Chicken Shawarma
    • 2 lbs skinless, boneless chicken thighs
    • 3 tablespoon Shawarma Spice Mix (see recipe above)
    • 2 Tbsp olive oil
    • ¾ cup chicken stock
    • Assorted veggies and pickled veggies tomatoes, cucumbers, radishes, mint, parsley, pickles, scallions
    Tarator (tahini sauce)
    • 1-2 large garlic cloves, smashed
    • ⅓ cup tahini
    • ¼ cup water
    • ¼ cup lemon juice
    • salt to taste
    Course Main Dish
    Keyword chicken, dinner, gyro, lebanese, shawarma
    Prep Time 10 minutes
    Cook Time 10 minutes
    Passive Time 5 minutes
    Servings
    servings
    Ingredients
    Shawarma Spice Mix (makes ¾ cup)
    • 2 tablespoon kosher salt
    • 2 tablespoon cumin
    • 2 teaspoon corriander
    • 2 teaspoon garlic powder
    • 2 tsp cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon all spice
    • 1 teaspoon cardamom
    • 1 teaspoon ground turmeric
    Chicken Shawarma
    • 2 lbs skinless, boneless chicken thighs
    • 3 tablespoon Shawarma Spice Mix (see recipe above)
    • 2 Tbsp olive oil
    • ¾ cup chicken stock
    • Assorted veggies and pickled veggies tomatoes, cucumbers, radishes, mint, parsley, pickles, scallions
    Tarator (tahini sauce)
    • 1-2 large garlic cloves, smashed
    • ⅓ cup tahini
    • ¼ cup water
    • ¼ cup lemon juice
    • salt to taste
    chicken, lebanese, instant pot, shawarma, wrap
    Instructions
    Shawarma Spice Mix
    1. Mix all spices together and store in jar.
    Chicken Shawarma
    1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time. Coat chicken with 3 tablespoon Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.
    2. Add ¾ cup stock to the bottom of your Instant Pot and add the rack.
    3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.
    4. Set to MANUAL 8 minutes, let cook.
    5. Once completed, release pressure after 5 minutes.
    6. Assemble your shawarma with any/all the toppings you'd like on pita: cucumbers tomatoes radishes onions with sumac green onions pickled veggies
    7. Prepare taratore sauce: With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.
    Recipe Notes

    Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
    https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2

    Share this Recipe

    Creamy Hummus

    March 31, 2018

    Creamy Hummus

    Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

    I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

    Tahini ~ Sesame Paste

    The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 

    Traditional Method

    There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

    Canned Beans

    You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

    Instant Pot

    My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

    Tips and Tricks

    A few things to consider when making hummus that will ensure you have the BEST results!

    1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
    2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
    3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
    4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
    5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
      More about the degassing process (oligosaccharides) from Taste of Home

    I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

    As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    FeedFeed
    Catch me make this delicious hummus on Afternoon Live
    • Chickpeas soaking
      Get your garbanzo beans soaking in a large bowl of cold water, cover about 2" and add in ½ teaspoon baking soda. Let sit overnight.
    • Boiling garbanzo beans
      Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
    • Garbanzo Beans
      Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
    • Garbanzo Beans, hummus
      Once your beans are super soft and skimmed, drain. It should be very soft.
    • Garbanzo beans, hummus
      Let your beans cool to room temperature.
    • garbanzo beans, hummus
      Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

    Recipes to try:

    Lamb Skewers with Hummus
    Fasolia bi Zeit (Beans with Olive Oil)
    Baba Ganoush

    If you have leftover aquafaba, try out my friend Candice's Dalgona Chocolate Milk or Dalgona Matcha Latte drink!

    Print Recipe
    Creamy Hummus
    Creamy Hummus
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword lebanese, side dish, snack
    Prep Time 20 minutes
    Cook Time 1 hour
    Passive Time 8 hours
    Servings
    cups
    Ingredients
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword lebanese, side dish, snack
    Prep Time 20 minutes
    Cook Time 1 hour
    Passive Time 8 hours
    Servings
    cups
    Ingredients
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    Creamy Hummus
    Instructions
    Preparing the beans
    1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.
    Making Hummus
    1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions above if using Instant Pot method.*
    2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
    3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
    4. Continue this process for 45 minutes to an hour on medium-high heat.
    5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
    6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
    7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin.
    8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
    9. Scoop out into dish, and top with your adornments. Enjoy with pita bread, veggies or chips.
    Recipe Notes

    *Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.   

    *Instant Pot method:

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 
    Share this Recipe

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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