I am very impressed with my first attempt at making hummus. This is a great dip or spread that pairs up with crunchy veggies as a tasty snack. You can also use this spread on homemade crackers or a great brand that can be found at any health food store is “Mary’s Gone Crackers.”
1 16 oz can of chickpea, garbonzo beans (or white beans for those who have a hard time digesting beans)
1/4 cup liquid from can of beans
3-5 tablespoons of lemon juice*
1 1/2 Tablespoons of tahini**
1 clove of garlic, crushed (optional)
1/2 teaspoon sea salt
2 Tablespoons olive oil
1. Drain beans of choice- I used garbonzo beans for this one- set liquid aside
2. Add remainder of ingredients to a blender
3. Measure out 1/4 cup of liquid from beans and add to blender
4. Blend until smooth
If needed for texture, add 1 extra teaspoon of olive oil
* Lemons vary in size and bitterness. Start with 3 Tablespoons then add more if needed for taste
** Tahini is a creamy puree of roasted sesame seeds. You can use it for a creamy salad dressing.
Raw hummus should last for about a week. Enjoy on a sandwich or as one of the snacks recommended above. So easy, So delicious, So Nutritious!