Homemade Hummus (tahini-free)
Prep = 10 minutes
I love hummus, and even enjoy making my own once in a while, but I have one problem with it—tahini, the sesame paste that is traditionally used to make hummus, is not a pantry staple for most people, including me. Therefore, it takes up space in our pantry and eventually goes bad if I don’t make a lot of hummus. Well, now that problem is solved with my tahini-free hummus. If you have a chance to make it, let me know what you think!
15 oz. canned garbanzo beans, drained and rinsed
1/4 cup olive oil
1 lemon, juice only
2 – 3 garlic cloves, to taste (coarsely chopped)
1/8 tsp. cayenne pepper, or to taste
1 tsp. ground cumin
1/4 cup roasted red peppers or pitted black olives
pita wedges or pita chips and/or baby carrots for serving
In a food processor, puree all the ingredients until it is very smooth. Serve it with pita and baby carrots.
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1 comment:
I'm sorry your tahini goes unappreciated! We use ours anywhere we'd use peanut butter, because it's delicious, nutritious, and it doesn't have the allergy issues. (Even though we're not allergic, the baby is still under 2, and neither his daycare nor my older son's preschool allow nuts in any form. Sesame is a seed, so it's okay.)
- Use in a sandwich instead of peanut butter.
- Stir into yogurt.
- Add to smoothies.
- Add lemon, garlic, salt, and enough water to make a lusciously addictive sauce. Drizzle on *anything* savory -- fish, vegetables, rice, ...
- Mix with honey and roll into little balls with baby rice cereal (for the iron) or wheat germ. One of these "baby foods" you will find yourself stealing.
- Use in any recipe calling for peanut butter, including muffins, cookies, or the Scramble's Peanut Butter Stew.
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