Hooray for Hummus!

I thought for sure I had posted this recipe already but found I hadn’t. This is a great basic hummus recipe that you can use and adapt with other flavors, like pesto or sun-dried tomatoes. I used to be really good and make this from organic, dried garbanzos that I cooked for hours and then spent half an hour shelling. Okay, I’m used to cooking from scratch, but this was just too much for me! I use organic canned garbanzos, which goes in the “good” food category choice instead of “best”. We do the best we can. This is for my friend Miriam who is making better food choices. :-)

Classic Hummus

I can (25-28 oz) garbanzo beans, rinsed
3/4 c. tahini
1/2 c. lemon juice
5 tbsp. chicken stock (or juice from the garbanzo can)
2 tbsp. garlic, minced (or use about 1 tsp. garlic powder, to taste)
1/2 tsp. salt to taste
cayenne pepper to taste

Blend with hand mixer or in blender (it’s easier with a hand mixer). You might have to adjust the lemon juice to taste. You will know when you get it right because suddenly it will be the best-tasting hummus you’ve ever had. Try adding in a little pesto, sun-dried tomatoes (the kind that are softened in oil), chopped up olives, etc. Hummus is a great dip, sandwich spread, and topping for grilled chicken.




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