I don’t know about you, but I LOVE hummus. It is tasty, satisfying and something I reach for if I am feeling munchy because it it fills me up! I often eat it on organic tortilla chips (my addiction), carrots or cucumbers. It also makes a great replacement on sandwiches or wraps instead of using icky-ingredient-filled mayonnaise.
Here is a great recipe for hummus that I received from my friend Meredith who gave me permission to share it. It has been the best hummus recipe I have found so far. Many of the ingredients can be altered based on your preference (I always add more garlic!) so it is very versatile! I also usually double or triple the batch and then stick some in the freezer. Making extra is a GREAT way to keep your Real Food journey more simple and frugal – not to mention time-saving! I do it often!
I always use dry beans – for several reasons. First, I am leary of most canned items from the store because of the BPA they spray on the linings. Also, it is MUCH more frugal to buy dry beans. AND, it’s healthier. To learn more about why you’d want to soak your dry beans, read this article over at Healthy Home Economist.
Now that you are all educated on beans and soaking, here’s the recipe:
HUMMUS
You can change it up a bit by adding any of these extra ingredients in any combination:
1/2 tsp. cayenne pepper
1 Tbs. chopped parsley (also as a garnish)
4 oz. chopped peppers (bell, jalapeno, habenero, chili, whatever your palate desires)
1/2 cup kalamata olives
1/2 tsp. red pepper flakes
This was shared at: Pennywise Platter, Raw Foods Thursday, Slightly Indulgent Tuesday, Family Table Tuesday, Tempt My Tummy Tuesday, Tasty Tuesdays, Traditional Tuesdays
Hummus is a staple in my household! Thanks for some new variations.
Tiara
http://icecreamandfrenchfries.blogspot.com/
I’m a hummus FREAK! Thanks for sharing it at Raw Foods Thursdays. I love that you start with soaked garbanzo beans. It’s so easy sucked into the canned habit. (guilty) Love a T. of toasted sesame oil in mine!
@glutenfreecat You are welcome! Thanks for commenting!
If you have a pressure canner, it is very easy to can your own(organic) dry beans (garbanzos, pintos, kidney etc.) and so very convenient to have on hand, for a fraction of what you pay at the store. A pint jar of home canned beans will have almost twice the beans, much less water and just as much (real) salt as you like. There are plenty of tutorial online for those interested. I find I use beans much more if I do have home canned ones on hand.
@ChildrenoftheLord Good idea! I don’t have a pressure cooker but if and when i do, this sounds like a fabulous idea. Thanks for sharing!