Hummus, you either love it or hate it. I am of the loving side whilst my family members are of the latter side. I guess that just means I get the entire bowl to myself and they all miss out. This recipe is a fun variation of the original version, which has been around since ancient Egypt. If it has been around that long it just has to be good! For those of you that are not big fans, you never know, you just might like this twist on a classic!
The Recipe
2 Tbsp. olive oil (or you could try an herbal oil, which I do)
2 Tbsp. fresh lemon juice
2 Tbsp. tahini (sesame seed paste, you can purchase or make your own with a high speed blender)
1 clove garlic
15 oz. can garbanzo beans or 1 pint jar or 2 cups freshly cooked, with liquids
1 cup roasted red bell pepper (you can purchase in jars or roast your own)
1/2 tsp. cumin
1/8 tsp. cayenne
1/2 tsp. Real salt
Blend until smooth and creamy. Use as a dip for veggies, crackers, and chips or as a spread for sandwiches. I love dipping Stacy's Pita Chips, Pita Crisps (Costco), Triscuits and Rice Crackers.
2 Tbsp. fresh lemon juice
2 Tbsp. tahini (sesame seed paste, you can purchase or make your own with a high speed blender)
1 clove garlic
15 oz. can garbanzo beans or 1 pint jar or 2 cups freshly cooked, with liquids
1 cup roasted red bell pepper (you can purchase in jars or roast your own)
1/2 tsp. cumin
1/8 tsp. cayenne
1/2 tsp. Real salt
Blend until smooth and creamy. Use as a dip for veggies, crackers, and chips or as a spread for sandwiches. I love dipping Stacy's Pita Chips, Pita Crisps (Costco), Triscuits and Rice Crackers.
1 can, bottle or 2 cups chickpeas
1/2 cup tahini
1/4 cup lemon juice
3 cloves garlic
1/2 tsp. Real salt
1 1/2 tsp. cumin
1/4 cup olive oil
Blend until smooth and creamy.
1/2 cup tahini
1/4 cup lemon juice
3 cloves garlic
1/2 tsp. Real salt
1 1/2 tsp. cumin
1/4 cup olive oil
Blend until smooth and creamy.
