Hummus is a magical food, in my opinion. It actually tastes rich and decadent…but it isn’t! It’s great for you and great tasting. Amazing. Anyway, we go through hummus like crazy around here as most of us dip our veggies in it, and as Ava eats it by the spoonful. So I decided to try to make my own. Yum. This is seriously the best hummus I have ever had and was NOT that hard.
- 1 can garbanzo beans, drained and rinsed (I used 2 cups cooked chickpeas that I had re-hydrated from the dried state.)
- 1 red bell pepper, roasted, peeled and seeded (You can buy these in a jar, but seriously–roast your own. They taste so much better and are SO EASY to roast.)
- 1 tablespoon chopped onion
- 1 clove of garlic, minced or pressed
- 1 tablespoon tahini (A peanut butter-like substance that is made from sesame seeds. I found it in a tin can on the shelf next to peanut butter at Whole Foods.)
- juice of 1 lemon (2-3 tsp)
- 2 tablespoons olive oil
- 1/2 teaspoon honey
- 1/2 teaspoon sriracha (Less if you don’t like it AT ALL spicy, but this amount really doesn’t make it very spicy it just adds a nice flavor.)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt (to taste)
Combine all ingredients in a blender or food processor and process until smooth. You may have to stop to stir and/or scrape down the sides a few times…or if you are like me and have a terrible blender, it will take LOTS of scraping.
Leftover hummus can be stored, covered, in the refrigerator for a few days.
recipe from pinchmysalt.com