Hummus is my all time favorite food. Ever. It is addicting in all the best ways.
Ingredients:
1 16 oz can of chickpea/garbanzo beans
1 medium lemon, juiced
1 1/2 tablespoons tahini
1 medium clove garlic, minced
1/2 teaspoon salt
Drain chickpeas. Combine remaining ingredients in blender or food processor. Add juice from lemon. Blend for 3-5 minutes on low until thoroughly mixed and smooth. (The hummus should be creamy and moist. This can vary, depending on the size of your lemon. If the hummus seems a little dry or dense, just add a bit of water and blend some more.)
Eat with celery, carrots, broccoli, or pepper slices (my favorite is with peppers!). Hummus is also quite tasty on salads (as an alternative to dressing), spread on sandwiches or pitas, and with tortilla chips and salsa.
For the Roasted Red Pepper Hummus variation, just add 1/2 cup roasted red peppers.
Note: If you are used to store bought hummus, you will notice that this hummus is a lot less oozy. This is because I leave out the olive oil. Because I don't like my hummus to be oozy. However, if you prefer oozy hummus, just add 2 TB olive oil. :)
THANK YOU! the kids and i can't wait. (:
ReplyDeletemust head out to the store immediately tomorrow to pick up that garlic i forgot (read: was too lazy to go back to the produce department for after i was at the register) when i bought the rest of my hummus supplies.
YAY YAY YAY YAY YAY YAY!!!!!!!!!!!!!!!!!!!!!!!!
ReplyDeleteI am CRAZY about your hummus Becki Bea!!!
You make hands down the best hummus in the world!
And now the amazing recipe is online :) hooray!
I love you so much and can't wait till our next play date! xoxo
I live in this house hold where my honey makes this hummus on a very regular basis!! One time I had a dream that I was a garbonzo bean and and actually ate myself!!! well...not really but I love Becki's hummus!!!!!
ReplyDeleteAnnie and I tried making quesidillas using humus. I spread humus about 1/4 inch thick on a tortilla and sprinkled finely chopped sweet peppers, green onions and black olives. I heated my cast iron griddle on medium to medium high heat. (Annie added some cheese) Put another tortilla on top and put it on the hot griddle. I put a stainless plate on top of it (you could use a pizza pan or a cookie sheet) and a partially full tea kettle for weight on top of the plate. I cooked it until te bottom was golden, slipped it off onto a plate, topped it with another plate and flipped it over and slid it back on the griddle. I had to do that because without the cheese it tends to fall apart during flipping. Cook until it is golden on the other side. Eat with salsa and/or mashed avocado. Yummmmy! xxxo mom
ReplyDeleteHey Becki, this is Nicole, a friend of Laura's. LZ was telling me about how you posted this hummus recipe and it looks AWESOME. I went to culinary school so I LOVE food and am interested in learning more about vegan meals, recipes, etc so I'd love to talk/e-mail/whatever with you and gain more info.
ReplyDeleteThought I'd introduce myself so you didn't think I'm some random creeper. :)
I love Wash-U but...
ReplyDeletethe hummus is no where near as good as Becki's hummus
and the smoothies can't hold a candle to Timmy's....
Other than that it's divine :)