My darling loves hummus and I’ve never attempted making it for him (Sorry Dear). I always see him tossing the organic hummus into my shopping cart on Friday’s while telling me for the thousandth time, “I really love hummus”.
So, today I’ll try to make it for him to bring to work for lunch tomorrow. (Wish me luck)
Since I do not like the smell of canned garbanzo beans (chickpeas) I’ll be making this with dried beans that I will cook first.
- 2 clove garlic
- 2 cups garbanzo beans, cooked and cooled; not chilled (or 1 can drained)
- 2 lemons freshly squeezed
- 1/3 cup tahini
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- dash of cumin
- 1/4 cup extra-virgin olive oil
In a blender (Or food processor), chop the garlic. Then pour the garbanzo beans into the same blender/processor. Place lemon juice, tahini, oil, and salt in the blender. Blend until creamy and well mixed. (This took me two-three minutes on low)
Transfer the mixture to a medium serving bowl. Sprinkle with cumin. Garnish with reserved garbanzo beans.
This will keep in the Refrigerator for 3 days, covered.
Serve this in a pita bread, as a dip for celery and carrots, or during that football game as a chip dip!
(I’ll have him post in the comment section if he liked this or not, stay tuned)