Hummus + variations

Total Time: 5 minutes

 

1 15oz can garbanzo beans, drained and lightly rinsed

2 cloves garlic

Juice from 1 lemon

1/8 cup extra virgin olive oil

2 Tbs tahini

1 tbs kosher salt

2 tsp cumin

In a high-speed blender or food processor combine all ingredients and mix to your desired texture. Make it more/less garlicy or lemony or cuminy to your taste.

That’s it…why are you buying pre-made hummus?? Seriously…. This is soooo much better and you will impress your family, friends, and neighbors.

(note – if it’s not mixing well or is too thick, don’t be scared to gradually add a little water to get it moving again)

(another note – don’t be afraid of tahini, just think of it as sesame seed “peanut butter,” keep it in the fridge, and always mix it up really well before using)

Experiment with this basic recipe by using different beans, beets, or even carrots. For instance, I love making black-eyed-pea hummus with a little creole seasoning. You can add a little jalapeño, red peppers, sriracha, more garlic, etc. The one thing you’ll need to be aware of is your moisture level – reserve some bean liquid in case you need to thicken it up a bit after your add-ins.

Enjoy!

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