I love hummus. I can pretend that I’m eating something completely unhealthy. Then I can dip veggies, chips or breads as I see fit. Hummus goes with just about everything.
I also use it as a spread on my sandwiches. Pile on the veggies and your favorite meat, I personally think it goes better with turkey but I’m also partial to turkey sandwiches. Spread it on bread or tortillas and create wrap.
Hummus is very inexpensive to make and easy. The tahini can get a little pricy but you can also try it without if you would like. You will just need a little more water and/or olive oil to get the texture you desire.
- 1 (15 oz size) can garbanzo beans, drained and rinsed
- 1 Tbsp tahini
- 2 Tbsp lemon juice
- 2 garlic cloves, minced
- ¼ tsp salt
- pinch cayenne pepper
- ¼ cup water (more or less depending on texture you want)
- 1 Tbsp olive oil (more or less depending on texture you want)
- ¼ cup chopped flat-leaf parsley
- In your food processor, put the garbanzo beans, tahini, lemon juice, garlic, salt, and cayenne. Turn on and pulse until mixture is fairly smooth.
- Start processor running steady and slowly pour in the water, stopping motor to test the texture, then adding more water if you like.
- Again, with motor running, slowly pour in the olive oil, adding more if you like.
- Stop processor, taste and adjust seasonings, pulse and repeat taste testing until you have it the way you like it.
- Add the parsley and pulse a few times.
- Spoon out into a bowl and serve immediately, or cover and refrigerate.
- If you refrigerate, let the hummus sit out at room temperature a few minutes before serving - it tastes better when it's not too chilled.
- Makes about 2 cups of hummus.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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