The Krazy Kyles

This recipe makes about 1 liter (just over a quart) of hummus. Make sure your blender is big enough before-hand, it is a full load for my 2 liter blender pitcher. June 13, 2008 I made over 4 gallons (about 13 batches) using this recipe for Bob and Kari's wedding. It went over well, and I have several gallons left over for personal consumption. The last batch I made, I used 7 monster garlic cloves and kept it for personal consumption. It is extremely good, however I have to trick Laura into eating some too or me and my breath get the boot until it wears off.

3 cups dry Garbanzos
2 t. Salt

Soak overnight in plenty of water. They will more than double in volume so be prepared container wise. Drain, rinse, cover with water again and add salt. Boil gently for 2-3 hours or until tender. (The rinsing process reduces flatulence for some.)

Add the following ingredients to the blend in order:

8 small-medium cloves of Garlic (8 large cloves is enough to cause an upset stomach)
Garbanzos from above, drained (or 5 cups of canned garbanzos, drained)
2.5 t. Salt
3/4 cup Olive Oil
1/2 cup Lemon Juice (fresh or from a bottle)
1 cup Water

Blend until smooth. Serve with a sprinkle of paprika.

My mom used to make something like this when I was little. This isn't exactly the same but it is the best I could come up with.

1 14.5oz Can Wolfgang Puck's Country Tomato with Basil
1/2 6oz Can Tomato Paste
3 cups Water
4 cups (after soaking overnight) Garbanzos, soaked and sorted
2T McKays Chicken Seasoning

1 cup Flour
1/4t Salt
1/2t Baking Powder

3 T Oil
1/2 c Soy Milk (not Vanilla flavored)
1 T Lemon Juice

Combine the first four ingredients, boil gently for 45 minutes. In a seperate bowl combine next four ingredients, add oil and mix until crumbly. Mix soymilk and lemon juice in measuring cup and let stand for 5 minutes then add to flour mixture. Mix until homogenous. Make little balls and drop into boiling garbanzo broth. Cook for another 15 minutes.

1.5 cups Garbanzo Beans, rinsed and sorted, soaked overnight or speed soaked
3 cups coconut milk (or 1.5 Coconut milk + 1.5 cups water)
1 t. Garlic, chopped
3/4 lb Sweet Potatoes, diced
1 cup Tomatoes, chopped
1 T Curry Powder

In pressure cooker combine top ingredients and cook for 18 minutes until garbanzos are soft.

Add
1/2 cup minced Basil, fresh minced
2 T Soy Sauce