How to make homemade hummus [sun-dried tomato hummus]
Hummus is a thick Middle Eastern dipped made with garbanzo beans (also known as chickpeas), lemon juice and zest, garlic, and olive oil. Tahini (sesame seed paste) is often added and it’s all blended together. As we dig deeper into plant-based eating, hummus is an easy way to add fiber and plant-based protein to your plate. It’s also a great example of good carbs to eat.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Snacks and appetizers
- Method: Food processor
- Cuisine: Middle Eastern
Ingredients
- 1 garlic clove
- 1 15.5-ounce can garbanzo beans (also called chickpeas), drained
- 2 tablespoons tahini
- 1 lemon, zested and juiced (about 3 tablespoons juice)
- 1/2 teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- 2 tablespoons olive oil
- 1–2 tablespoons water
Instructions
Pulse in food processor or blender: garlic, garbanzo beans, tahini, lemon zest and juice, salt, black pepper and crushed red pepper in a food processor or blender until combined. With the motor running, stream olive oil and water; process until smooth, about 2 minutes.
Serve with sliced cucumbers, radishes, carrots, peppers, crackers, or pretzels. Spread it on a tortilla or a sandwich.
Notes
Hummus keeps up to 7 days in the refrigerator or may be frozen for up to 4 months.
Tahini is similar to peanut butter and almond butter, only made from sesame seeds. Look for it near those shelves, or in the ‘organic’ or Middle Eastern’ sections. Not there? Check near the olives or mustard.
Find it online: https://www.livebest.info/how-to-make-homemade-hummus/