My son London absolutely goes wild when he hears the food processor buzzing, because he knows I’m busy making my homemade hummus. Not to brag, but my hummus just might be considered better than ice cream in this household! The recipe I’m about to share will take you all of five minutes to prepare. Seriously.What I love most about hummus is that it’s so versatile. It can be used as a garnish on salads, in wraps, and as a low fat dip for raw veggies. I also like mixing a dollop into beans and rice to add more texture and taste. Also, as a healthier alternative to butter or cream cheese, I will use hummus as a spread on toast or a bagel.
- 16 ounce can of garbanzo beans
- juice of 1/2 lemon (you can add more at the end if you like more of a lemony taste.)
- 1/4 cup of olive oil
- 1/4 cup of tahini
- 1/4 cup of water (You may need to add a touch more water until desired consistency is achieved.)
- salt and pepper to taste
I actually place all of the ingredients in a compact blender, like this one. All the ingredients fit perfectly and when I’m done, there’s no transferring into a different container. I place the container lid and immediately store in the fridge. If you don’t have a blender like this, a traditional food processor or blender will do, although I recommend investing in a compact blender because prep time is easy and cleanup is minimal.
Fore more recipes, click here and have a delightfully dishy day!