Hummus is a very versatile option to meat. For sandwiches, it can be spread on bread and be accompanied by tomato slices, cucumber rounds, baby spinach or nearly any vegetable.
As a dip, it works great with toasted pita bread or pita chips. You can also dip any vegetable, like cucumbers, carrots, peppers and broccoli.
To add more weight to a salad, serve it on the same plate as the salad, Simply, add a few dollops next to the lettuce and dressing (honey sesame works great).
Here is a recipe that can be made in about 10 minutes. You can add elements to spice it up (like cayenne pepper or some chili).
For visuals, see video How to make hummus without preservatives or plastic.
- 1 cup dried garbanzos (chickpeas) or a 16 oz can
- ½ cup tahini
- 2 cloves garlic
- juice from 1 squeezed lemon or ¼ cup lemon juice
- ¼ cup water or the juice from the garbanzo beans
- 1/2 teaspoon cumin (optional)
- 1 teaspoon sea salt
- If you are using dried garbanzos, soak them overnight with baking soda. The following day drain the water and add fresh water (this helps to avoid gas) and salt. Boil for about an hour. If you use canned beans, skip this step.
- Separate the beans from their water, put the beans in a food processor or blender. Add the garlic (roughly chopped), the lemon juice, cumin and salt. Blend until it reaches a smooth consistency. You will need to stop and scrape down sides as you go.
- Depending on how thick you like your hummus, add a bit of water or the water from the beans, usually a quarter cup is sufficient.
- If it’s to be used as a dip, plate the hummus and make a hole in the middle. Pour some olive oil into the hole. Sprinkle paprika on top. Add a dash of parsley for decoration.