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Hummus

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!

 

HUMMUS

yield: roughly 28 oz.


 

Ingredients:

* 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

Directions:

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.

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