The answer to that question is yes, in case you couldn't figure it out based on the numerous hummus posts on the blog! I love hummus so much I could eat it on anything. Chocolate Cake? Can I get a tub of hummus on the side, please? Ok, maybe not everything, but most things! Pretty much every veggie is improved by the addition of a hummus dip. Even some fruit is amazing slathered with hummus (apple slices coated with hummus is heaven). It is pretty much a given that all bread and cracker-like foods are made only as a vehicle for me to shovel more hummus in my face. The sheer amount that I go through is enough to bankrupt a small family, and don't even get me started on the BF... That, ladies and gentlemen, is why I make my own hummus. Nothing is cheaper than buying dried beans, garlic, lemons, and possibly a few other ingredients. The only price tag that is significant is for the tahini, but the rest of the hummus builders are dirt cheap. For my beans, I buy them dried in bulk, soak them for a day, then steam them for about an hour and a half. None of this time is hands-on, so it is really easy to just throw them in water or the steamer and not worry about them, but if that is too much planning time for ya, canned works just fine. I will tell you though, steamed garbanzos taste a bit different than boiled (which is usually how they are cooked before canning). Now, without further ado, I give you the recipes!
Lemon Kick Hummus 1 1/2 Cups Cooked Garbanzo Beans 2 1/2 Tbsp Tahini 2 Cloves of Garlic, smashed 1 1/2 Tbsp Olive Oil 1 Tbsp Oil Blend (Hemp + Flax Oils, if you don't want to use this or don't have these, just use Olive Oil instead) Juice of 2 1/2 Lemons Sea Salt to Taste Water
1. Put all ingredients except water into the food processor and process. As mixture processes, add water in small amounts until you reach the desired creamy-ness. I like mine super creamy, so end up adding a decent amount of water to thin it out a bit.
Vampire Repellent (or simply Garlic Hummus if you prefer) 1 1/2 Cups Cooked Garbanzo Beans 2 1/2 Tbsp Tahini 5 Cloves Garlic, smashed 1 1/2 Tbsp Olive Oil 1 Tbsp Oil Blend (Hemp + Flax Oils, if you don't want to use this or don't have these, just use Olive Oil instead) Juice 1 1/2 Lemons Sea Salt to Taste Water
1. Same instructions as above!
This is my favorite use of hummus (direct your eyes to the container on the right): Grab a bunch of veggies, chop them into matchsticks or thin strips, slice some avocado, throw in a boatload of hummus, add a touch of olive oil, and then smash it all together til the avocado blends in with the hummus. You will not be disappointed!