An easy recipe for hummus, and a bunch of ways to change it up! Save a ton of money!
Ingredients
- 2 cans organic Garbonzo Beans (no added salt)
- 2-4 cloves of garlic depending on size
- 1/4 cup Tahini (sesame paste)
- 1/4 cup lemon juice
- salt and pepper to taste
Instructions
Rinse the canned beans with water. Test one to make sure they are soft. If not, simmer them on the stove in some water for 10-15 minutes. Drain when done.
Add all ingredients to a blender or food processor.
You can break this into two batches if it won't all fit in your processor or blender. If it gets too clumpy, instead of adding olive oil, add a few splashes of water. Blend until you reach the desired consistency. I prefer my super smooth, but some like it rough cut.
Then you can package it up and freeze it in small batches. Or you can make half a recipe if you prefer to eat it fresh.
Some fun variations: add your favorite hot sauce for spicy hummus (I LOVE Harissa in this dish). Or add a handful of sun dried tomatoes, or roast a head of garlic and add that instead of the raw garlic. Try adding some basil and low fat feta, or some homemade low fat pesto for an Italian twist.
I hope you like it!
YIELD: About 4 cups of hummus Add all ingredients to a blender or food processor.
You can break this into two batches if it won't all fit in your processor or blender. If it gets too clumpy, instead of adding olive oil, add a few splashes of water. Blend until you reach the desired consistency. I prefer my super smooth, but some like it rough cut.
Then you can package it up and freeze it in small batches. Or you can make half a recipe if you prefer to eat it fresh.
Some fun variations: add your favorite hot sauce for spicy hummus (I LOVE Harissa in this dish). Or add a handful of sun dried tomatoes, or roast a head of garlic and add that instead of the raw garlic. Try adding some basil and low fat feta, or some homemade low fat pesto for an Italian twist.
I hope you like it!
PREPARATION TIME: 20 minutes
COOKING TIME: 0 unless the beans are too firm, then 15 minutes
