Homemade Hummus
Erin
Healthy snack ~ spread on crackers, pita bread, vegetables, sandwich wraps, etc.
ingredients
- 1 (15 oz) can garbanzo beans, drained
- 2 Tbsp tahini or toasted sesame oil
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp water
- 1 lg. garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp vinegar
directions
- 1
Mix all ingredients in food processor until smooth.
- 2
Hummus will thicken after refrigeration and is good for at least 2 weeks in fridge.
- 3
VARIATIONS:
- 4
Spinach Artichoke Hummus:
- 5
+ 2 Tbsp marinated artichoke hearts
- 6
+ 2 Tbsp frozen spinach, chopped, thawed, & drained well
- 7
Roasted Red Pepper Hummus:
- 8
+ 1 (6 oz) jar roasted red peppers
- 9
+ 1/2 tsp ground cumin
- 10
+ 1/2 tsp cayenne pepper
- 11
Chipotle Hummus:
- 12
+ 3 cloves roasted garlic, pureed
- 13
+ 1 chipotle pepper in adobo sauce, more if desired
notes
Measurements are flexible.
Source: Erin Pearson
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