Appetizer, snack or entrée, hummus transforms itself into whatever you need it to be. Naturally high in protein, it’s the perfect dish for any occasion – easy to make and enjoyed by all. Even for those with food allergies, hummus can save the day: it’s vegetarian, gluten and dairy free.
This easy recipe will have you eating homemade hummus in 20 minutes.
1 16 oz. can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3 – 5 tbsp lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 tsp salt
2 tbsp olive oil
Drain chickpeas and set aside liquid from the can. Combine remaining ingredients in a blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth.
You can add a variety of spices or spreads to the hummus for extra flavor. For a little spice, add sliced red chili or a dash of cayenne pepper. We added Trader Joe’s Red Pepper Spread with Eggplant and Garlic to our batch and were very pleased with the result.
For an appetizer, hummus is best served garnished with a little parsley. Blue corn chips are a gluten free dipping choice, but otherwise a variety of crackers will do the trick. Fresh veggies dipped in hummus also make a wonderful, healthy snack or appetizer.
Feel like a light, easy dinner? Make yourself a hummus plate with a variety of dipping choices: fresh tomato slices, toasted pita bread, avocado, onion, spinach or hard-boiled eggs. Another tasty trick: spread hummus inside the pita bread and stuff it with spinach, veggies and anything else you’d like (chicken or turkey, perhaps) for delicious sandwich.
Don’t worry about making too much – hummus keeps well. It can be refrigerated for up to three days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.