Homemade Hummus
Simple to make, and perfect for snacks!
This recipe is very versatile – use it as a sandwich spread or as a dip with raw veggies or pita triangles!
This tasty and healthy bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This recipe is very versatile – use it as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.
Ingredients
5 cups cooked chickpeas or garbanzo beans (from three 15-oz cans, drained or 2 cups dried chickpeas, cooked)
¼ cup sesame tahini
2 tablespoons cold water
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
3-4 cloves garlic, chopped
1 tablespoon extra-virgin olive oil
Instructions
Drain and rinse chickpeas, if using canned.
Combine chickpeas with remaining ingredients – except olive oil – in a food processor or blender container.
Blend to a rough purée texture adding a little more water if necessary. The mixture should not be totally smooth.
Scrape the mixture into a bowl.
Stir in the olive oil.
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