I thought I should start out my first blog recipe with something that I make all the time… hummus. This recipe is easy & fast. You can serve it immediately or pop it in the fridge. It’s great for a party or just for personal snacking! Its gluten-free. I cannot tell you how many times I have whipped up this hummus in a hurry for a quick nutritious snack! And the best thing is that you probably already have most of the ingredients on hand already! (Sesame tahini is sometimes stocked by the peanut butter in the grocery store. You’ll want to stir it really good because of the natural separation that may occur. After opening, keep it in the refrigerator to keep it fresh.)
My kids will literally eat this with a spoon if I forget to take it out of the serving bowl! Hummus is a great way to get your kids to eat their vegetables – broccoli, carrots, celery, cucumber, cherry tomatoes, green or red peppers, what have you! Or throw it between two pieces of bread, add some sprouts, sliced cucumber, shredded carrots, spinach (or lettuce) & it makes one heck of a sandwich! Did I mention that garbanzo beans (aka chickpeas) are a terrific source of protein AND iron?! (Homemade hummus contains WAY more protein than the store-bought varieties & has no preservatives. This hummus will last a good 4-5 days!)
BASIC HUMMUS
Throw all ingredients together and blend in the food processor, scraping the sides down occasionally until its smooth & creamy. Add an extra splash of water or olive oil in the end if you prefer to thin it a little! This hummus will thicken up slightly in the fridge. For a nice presentation, drizzle with olive oil & add a dash of cayenne! Makes a bit more than 2 ½ cups.
- 3 ½ cups (or 2 cans) drained & rinsed garbanzo beans (aka chickpeas)
- 2 cloves garlic, minced
- < ¼ cup sesame tahini
- ¼ cup olive oil
- 4 Tbsp lemon juice
- ¾ tsp salt
- > 1/8 tsp cumin
- 2-3 Tbsp water
Your Vegan Neighbor 