Up until a few years ago I had never tried hummus. However, when a friend shared her recipe I gave it a whirl.
I loved it and have been making hummus ever since.
I enjoy eating hummus with tortilla chips or veggies, especially since going dairy free.
If you would like to give this simple dip a try here’s the recipe.
Simple Hummus Recipe
Ingredients
- 2 Cups Cooked Garbanzo Beans (Chickpeas)
- 2+ Tbsp. Lemon Juice
- 2 Cloves of Garlic
- 2 Tbsp. Water
- ½ tsp. Sea Salt
- 1½ Tbsp. Tahini or Nut Butter
- 2 Tbsp. Olive Oil
Instructions
- Peel garlic cloves.
- Combine all ingredients in a food processor and process until mixture is smooth.
- Add more lemon juice (or water if you prefer) as needed to achieve desired consistency and taste.
Notes
I have never purchased tahini to use when making this recipe. I usually use almond or peanut butter instead.
You can use either canned or freshly cooked garbanzo beans for this recipe. If you choose to use dried beans follow the instructions below for cooking them before using them in this recipe.
How to Cook Dried Garbanzo Beans: Rinse and drain 1 pound of beans. Soak for 12-24 hours in a large pot with plenty of water and a few tablespoons of lemon juice. After soaking, drain and rinse the beans once more. Cook in a pot with fresh water for 1 and ½ hours after they start to boil. Alternatively, you can cook them in a crockpot until the beans are tender. Drain and use in this recipe. Freeze the remaining beans in 2 cup increments to easily make additional batches of hummus.
You can use either canned or freshly cooked garbanzo beans for this recipe. If you choose to use dried beans follow the instructions below for cooking them before using them in this recipe.
How to Cook Dried Garbanzo Beans: Rinse and drain 1 pound of beans. Soak for 12-24 hours in a large pot with plenty of water and a few tablespoons of lemon juice. After soaking, drain and rinse the beans once more. Cook in a pot with fresh water for 1 and ½ hours after they start to boil. Alternatively, you can cook them in a crockpot until the beans are tender. Drain and use in this recipe. Freeze the remaining beans in 2 cup increments to easily make additional batches of hummus.
