Hummus is one of my favorite things…Ever! My version of this versatile Mediterranean dish can be put in just about anything.
It is great with some fresh carrots and celery as a snack, on a sandwich, with whole grain bread, baked tortilla chips or over even over rice. It only takes about ten minutes to make and adds flavor, protein, and plenty of micronutrients like folate, manganese, and zinc to any meal.
Pictured here: Hummus and Pesto sandwich on whole grain bread, an easy, quick, healthy and filling meal.
- 1.5 cups of cooked garbanzo beans (or 1 15 oz can, preferably no salt added or low sodium)
1/2 cup of water
- 4 garlic cloves (roasted or raw)
1 Tbsp of tahini (2 Tbsp of sesame seeds) The juice of 1 medium-large lime
1/2 tsp of cayenne pepper
1 tsp of cumin
Fresh ground black pepper to taste
- Strain the garbanzo beans and save the liquid (known as aquafava, it can be used in other dishes later). Wash the beans well until bubbles no longer form.
- Mince the garlic if you are using raw cloves.
- Place all of the ingredients in a blender or food processor and blend. Use a spatula to
- scrape the sides and remove pockets of air.
- Add any extra herbs or spices to taste.
- Serve and enjoy!