Hummus is so easy to make. The recipe is pretty much the same all across the blogosphere, unless you want to get creative and add different ingredients to make it unique. I like to eat the simple kind and pair it with different tasty dishes like sliced tomatoes with a drizzle of olive oil and balsamic vinegar, a nice salad and maybe some olives. You can also peel some carrots and celery and dip them in the hummus. It’s a versatile dish; you can even put it in your sandwich to add another texture of awesomeness.
Chickpeas have a high content of fiber and plant based protein. They will keep you regular and help you meet your daily protein needs. It’s great for vegetarians as well as people who are trying to cut down on their animal consumption.
So go ahead and make this hummus recipe. All you need is a food processor or a blender, and it takes about 10 minutes to make from start to belly.
1 clove of garlic (I love garlic, so I use two, which give the hummus a little kick)
1 15oz. can of garbanzo bean (or you can make the chickpeas from scratch). My favorite brand is Eden – the cans are BPA free
1 Lemon – medium sized and juiced
1/4 cup water
1.5 Tablespoons of Tahini
Two dashes of cumin powder
Salt and Pepper to taste
Place everything in a food processor and process until smooth.