I am not a particular fan of GARBANZO BEANS, so when my sis told me at Christmas that she was going to whip up some dip with garbanzo beans in it I was less than thrilled. Hmmm, I had never tried hummus. Suffice to say, I am now a fan of this dip. (She no longer pulls my hair but does occasionally push the envelope! Actually, I don't know that she ever pulled my hair, I was twice as big...) Enjoy eating healthy! Lisa's Notes: 1. Hummus can certainly be made ahead and stored in fridge. I suggest bringing to room temp for serving. 2. I use both tahini and peanut butter when I make hummus; about 1 T of each.
1 15-oz to 19-oz can garbanzo beans drained, but reserve the liquid
1 clove garlic
1 Tbsp fresh lemon juice (or more, to taste)
3 Tbsp tahini OR 2 Tbsp smooth peanut butter
¼ tsp ground cumin (or more, to taste)
2 or 3 Tbsp olive oil, as needed
Salt and pepper to taste
Add drained beans, garlic, lemon juice, tahini/peanut butter and cumin to food processor.
While machine is running, slowly add up to half of the reserved bean canning liquid.
Stop machine and scrape down sides.
Start machine again and slowly add olive oil to desired consistency.
Add salt and pepper to taste.
Serve with pita bread or pita chips, and with vegetable crudites, e.g. carrot & celery sticks, bell peppers, cauliflower & broccoli florets, zucchini & cucumber slices, etc.