Mmm, hummus – wouldn’t you agree? I mean, come on! Spreading it on your sandwich in place of mayo? Obscene. Dipping chips and vegetables in it mindlessly? Bliss. Isn’t it the reason anyone’s eaten a million baby carrots in one sitting?
As you can probably tell, it’s one of my favorite dips. I cannot be left alone with a container by myself because Gorge Fest will happen. Aaaaand you’re saying, “Jennifer, why in the heck are you making your own hummus if you can eat vats of it? Why make it so readily available to your mouth?!” Well, first, I gotta have it (addict). And second, I have a plan: sharing. How will I share, you ask? Why, by raising up two voracious hummus eaters, that’s how! I’ve got built in cohorts in my Monkey and my PB!
(Rubbing hands together) Muah-ah-ah-aaaaah!
The beginning of something wonderful.
Are you addicted to the mouth party that is hummus? If not… do you want to be?! Friends, try this recipe out. Sure, you can go buy a container at the store, but what for when you can easily make a fresher, homemade, tweaked-to-your-tastes version? Can’t get better than that!
Hummanuh, Hummanuh Hummus
Serving Size: Generously serves 6
- 2 cups canned Garbanzo Beans (washed and rinsed)
- 1/3 c Tahini
- 1/4 c Lemon Juice
- 2 cloves Garlic
- 1 t Cumin
- 1 t Salt
- 1 T Olive Oil
NOTE: Reserve some of the liquid from the can of garbanzo beans in case you need a little more moisture when you blend the mixture, also, all ingredient amounts can be modified to your taste buds. Have it a your way!
- Combine all the ingredients in a food processor and blend till smooth.
- Eat and be merry.
Here’s to a tasty summer snack!