I love hummus. It is my favorite snack. Give me some carrots and hummus and I’m a happy girl. Husband has struggled with most kinds of hummus flaring up his acid reflux, but this one doesn’t! And Baby Ethan loves it too. I gave him a taste one day of the roasted red pepper version and he proceeded to go crazy for it and eat most of what was on my plate.
Caleb won’t touch it. Which is par for the course with Mister Pickypants.
I got this recipe from my darling friend Maryellen. Who went and moved to Florida on me. And I miss her terribly. But her hummus lives on!
Here ya go:
3 cans garbanzo beans, drained and rinsed (I prefer the no salt added variety)
4 cloves garlic
1/3 cup tahini (sesame seed paste – you can usually find it near the peanut butter in stores)
1/2 cup lemon juice
1 1/2 teaspoon salt
Optional: A sprinkle of paprika and/or cumin
Place the garbanzo beans in the food processor and pulse a few times to break them up. I know some recipes call for the blender but trust me, the food ‘pro is so much easier. Pulse until they’re broken down a bit. Start blending and slowly add the tahini and lemon juice. And then let ‘er rip. Add the garlic and salt at intervals. I like my hummus pretty creamy so I let it spin for several minutes. Add small amounts of water or reserved juice from the canned beans as needed. Remove to storage container of choice and add a drizzle of olive oil on top.
This recipe makes a pretty large amount. It’s perfect for parties alongside a veggie tray or pita chips, and will keep in the refrigerator for…eh…about a week. Though it never lasts that long in our house.
Variation: Roasted Red Pepper Hummus
Line a baking sheet with aluminum foil (trust me on this, makes cleanup easier!). Lay three red bell peppers on their sides on the baking sheet and place under a hot broiler, close to the heat but not too close. Keep an eye on the peppers, and when the skin on the side facing the boiler is well blackened, turn the peppers with tongs and keep roasting. Keep going until the peppers are thoroughly blackened on all sides. Remove from the oven and place peppers in a glass bowl and cover tightly with plastic wrap. Let them sit for a while to cool AND to steam so the skin peels off easily. Once the peppers are cool enough to handle, peel off the skin and clean out the core and seeds. Add the peppers to the food processor while making the hummus.
Hummus ‘n Veggie Sandwich
I’m an unapologetic carnivore, but I also enjoy a lot of vegetarian/vegan meals. I made this for lunch with my most recent batch of hummus and some of my homemade bread. Delicious and satisfying!
Spread a good amount of hummus on both slices of bread. Add lettuce, sliced tomatoes, peppers, whatever veggies fit your fancy!