I can’t tell you how many times I have shared this after someone has tasted it at one of our gatherings. As a family, we go through so much of it, that we make it 2-3 times per week. One of my children’s favorite snacks in the afternoon is this hummus with steamed cauliflower and broccoli. Use it as a sandwich spread, dip, or an alternative to salad dressing. It’s so easy to make, and you’re sure to get more quantity then store bought. Fresh is best!
yield: roughly 28 oz.
* I buy a 18 oz. bag of dried garbanzos and cook the entire bag, since we make this so often. But, for the sake of the recipe, just cook 9 oz (half the bag)
16 oz. of cooked garbanzos
1/2 c. olive oil
1 tsp. sea salt
1 Tbsp. tahini paste
1 tsp. garlic
1/4- 1/2 cup of water (to adjust texture as desired)
1 Tbsp. lemon juice
Place garbanzos, oil, sea salt, tahini, garlic, lemon juice and 1/4 cup of water into blender. Puree until smooth. If the texture is not to your desire, adjust with additional water. Adjust salt to taste.