Ingredients:
· 1 15 oz can of garbanzo beans *
· 1/3 cup of tahini
· 1/3 cup lemon juice
· 3 garlic bulbs, roasted (or 2 tsp of garlic powder)
· ¼ cup of water
· ½ tsp salt
· 1 tsp Greek seasoning (optional)
· 1 Tbs olive oil
*option 1: I like to use dry beans rather than canned beans. If you use dry beans, soak them overnight, then prepare according to directions until they are tender.
*option 2: I also use different beans sometimes. So if you don’t like garbanzo or have a dietary restriction, use your favorite bean. So far, I’ve used adzuki beans and northern beans. In my experience, the flavor of the hummus doesn’t differ tremendously from using a different bean.
Directions:
· If using dry beans, prepare the beans until tender.
· Set the oven to broil.
· Peel the garlic, put bulbs in a pan and roast until brown. No oil needed.
· Put the tender beans in your blender and blend to a dry bean mixture. I use a Vita-Mix.
· Add tahini, lemon juice, roasted garlic, water, salt, olive oil and seasonings.
· Blend until smooth, adding water as needed to make it smooth and blend-able, but not runny.
· Put in a container, place it in your refrigerator, and let it sit overnight so the flavors deepen.
Serve with pita, tortilla chips, veggie sticks, salad, or as a sandwich spread
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