My Daily Hummus
Sometimes there is nothing more satisfying than hummus. It’s quick, easy, and super versatile. My hummus recipe isn’t really exact…. but I end up making it a couple times per week. I’ve been known to eat most of it with a spoon and consume an entire container of salsa with it. For some healthy dipping options, romaine hearts are my favorite, but any veggie will do the trick! If you’re looking for something with more substance… there’s rice crackers and Mary’s Gone Crackers are wonderful too.
In your food processor or blender:
Chop 2 cloves of garlic, then add:
1 can Organic Garbanzos
1 can Cannellini beans (which are Italian White Kidney Beans)*
2TBS or Big spoonfuls of Tahini (sesame seed paste)
Splash of lemon juice (add more to taste)
Splash of Olive oil- add to get the consistency that you want. (sometimes I leave it out or just add a splash)
2 tsp of paprika
Salt & Ground pepper to taste
Sometimes I add Cayenne & Cumin for a Mexican variation… and my favorite is when I add roasted red peppers (jarred or roasted in oven and peel skin). I’ve also added palm hearts, kalamata olives, sun dried tomatoes and roasted eggplant. Ian likes it when I add fresh basil and walnuts or pesto to the mix.
The possibilities are endless!
*Instead of Cannellini you can use 2 cans of Garbanzos or substitute Great Northern Beans. I like the Cannellini beans because they give the hummus a really smooooth texture. And if you don’t want to use canned beans you can always buy them dry and cook them, but that takes longer… and usually when I’m making hummus, I’m ultra hungry.
For a hilarious commentary on hummus (and gluten-free white people).
Check out this post from Stuff White People Like.
