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You knew it was coming…
I couldn’t leave you without a tasty Hummus recipe after posting my Baked Pita Chips last week.
Few. Now all is right with the world again. Wait — that didn’t solve everything? Darn.
Well, I hope it at least helps you with a tasty combo of recipes to snack on this weekend. Or tonight. Whenever.
Hummus has always been an intriguing dip for me. I love its texture: thick, creamy and hearty. Yum. It’s just a bonus that it’s super healthy, too.
And, like most of my recipes, I love me a non-fussy way to prepare and enjoy this hummus. Just stick it all in the food processor and you’re set. It’s really that simple.
A lot of hummus recipes call for something called tahini. If you’re not familiar with this, it’s just sesame seed paste.
You really don’t even need to go buy tahini to make hummus — all you have to do is toast some sesame seeds at home and add them in. It tastes the same.
3 tbsp. sesame seeds (or 1/3 cup tahini)
4-5 garlic cloves, whole (use 5 if you really want a strong garlic hummus)
19 oz. garbanzo beans (chickpeas), drained (reserve juices)
1/4 cup olive oil
1 tbsp. fresh lemon juice
1 tsp. kosher salt
In a small skillet, toast sesame seeds over medium heat until golden, shaking pan often. Be careful not to burn the seeds. Set aside.
Add garlic cloves to food processor and pulse until minced. Add garbanzo beans, olive oil, lemon juice and kosher salt to food processor and blend until smooth. If mixture is too thick, add 2-3 tablespoons of reserved garbanzo bean juice, tablespoon by tablespoon, until it reaches desired smooth consistency. Add toasted sesame seeds and blend until fully processed. Chill until cold, approximately 1-2 hours.
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