A good hummus is an essential item in my fridge! This recipe is for a basic hummus and in the weeks to come I am going to experiment with new ingredients for variations to this very simple recipe. Garbanzo beans and tahini are an excellent source of protein, so just add veggies and you are all set for a nutritious, whole food plant based portable lunch.
The flavor is rich and yet mellow and will not clash with other ingredients. Spread the hummus on whole-grain bread and top with spinach, cucumber, and tomatoes for a quick nutritious snack. This basic low fat hummus makes an excellent dip with veggies and crackers. It can even used as the base for a salad dressing. The possibilities for using it are endless. Try it and see! Let me know what you discover.
Makes: 1 – 1½ cups
Time: 10 minutes
1 can of garbanzo beans (chick peas)
2 cloves garlic, finely chopped
Juice of 1 lemon
2 dessertspoons tahini (sesame paste)
Splash of rice, soy or nut milk
Good pinch of cayenne
Salt and pepper
What to do
Drain the garbanzo beans.
Place the garbanzo beans, garlic, lemon juice, and tahini into the goblet of an Optimum or similar blender and blend until smooth. Add rice, soy or nut milk to create the desired consistency.
Season with cayenne, salt and pepper. For serving top with chopped black olives.
I like to store the hummus in small pots that I can quickly grab and take with me if I am out for the day or need a quick snack. The hummus will keep for several days when stored in the fridge.