My Favorite Hummus
I’m not sure where I got this recipe. It’s written on a piece of scrap paper that has a phone number and grocery list on it. I’ve been making it for so long now the recipe is covered in food stains and smudges. Good thing I had the sense to write it down.
Hummus is a middle-eastern food made from chickpeas (garbanzo beans) and tahini which is a paste made of sesame seeds. It’s super healthful and is made with very few ingredients. Garbanzo beans are a great source of protein, potassium and fiber while sesame seeds are high in vitamin E and a powerful antioxidant.
Hummus couldn’t be easier to make. It doesn’t even require any cooking. You simply throw the ingredients into a food processor and voila, you’re done. Another bonus to making your own is that you can adjust the ingredients and tailor it to your taste. I happen to like my really lemony and I don’t use as much tahini as traditionally called for. Feel free to play around and adjust the ingredients to your liking.
I often make a batch of hummus and we’ll snack on it through the week. Sometimes it finds itself wrapped in a tortilla with some turkey for a quick lunch but more often than not, it’s used for dipping veggies and pretzels while I’m making dinner.Print
An easy hummus recipe that can be made in the food processor. Most of the ingredients you’ll find you already have in your pantry. Use this spread as a base for a vegetarian sandwich or as a dip with fresh cut vegetables.
- 2– 14 oz cans garbanzo beans, drained and rinsed
- zest and juice of two lemons
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 heaping tablespoon tahini
- 2–3 tablespoons water to thin
- Combine all ingredients in food processor and blend until smooth.
- Adjust seasonings to taste.
- Serve with fresh cut vegetables, pita chips or use as a spread on a vegetarian sandwich.
- Store, covered, in fridge for up to a week.