This is an easy recipe for homemade hummus, using pantry staples. I’ve omitted the tahini because I don’t have any on hand and because I am sensitive to sesame seeds. But boosting the garlic makes this dip outstanding and you won’t miss the sesame one bit.
One can of chickpeas, rinsed off and drained well, for the base. You can use either a blender or a food processor to make the hummus. I used my Ninja.
Hummus stays good in the refrigerator for several days after making it. You can use it to dip vegetables and crackers in, top flatbread with it to make a Mediterranean pizza with arugula, tomatoes and olives. It’s also great added to pasta sauce to boost the protein content and make it creamy without added dairy.
I can of garbanzo beans, rinsed and drained
3 T. water
2T. olive oil
1 T. fresh lemon juice
1-2 cloves of garlic, minced
1/2 t. ground cumin
1/4 t. salt
Combine all of the ingredients in a blender or food processor and blend until smooth and creamy. Store covered in the refrigerator.