This recipe is delicious served with carrots, cauliflower, cucumber, red/orange/yellow bell peppers, tomatoes, celery, chicken, turkey, olives, and Mary’s Gone Crackers. Remember, hummus is a dip, not a main dish. Eat those veggies first and foremost!
Time: 5 minutes Yields 2 cups
15 ounces canned garbanzo beans, drained and rinsed*
1 clove garlic or 1 teaspoon garlic powder
3/4 teaspoon sea salt
1/2 teaspoon cayenne powder
1 lemon, juiced
1/4 cup tahini
1/4 cup extra virgin olive oil
1/4 cup water
- Process all of the ingredients in a food processor (or high speed blender) until smooth, about 1 minute.
- Transfer to an airtight container and chill for at least 30 minutes. Serve cold.
- Store in an airtight container in the fridge for up to 2 weeks.
*(1) Option to soak: drain and soak the canned garbanzo beans in water and 1 tablespoon of apple cider vinegar. Cover, place in the fridge and soak overnight. Drain and rinse before preparing.
**(2) Option for preparing dried beans: soak 1 pound of garbanzo beans as directed above, then cook in a slow cooker with 8 cups of water and 1/4 teaspoon baking soda, on low for 9 hours. Drain and rinse thoroughly before preparing.
Store-bought options: look for one that’s canola oil free from a local market or try Pita Pal Hummus
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