Dip- Hummus (aka Chick Pea/Garbanzo Bean Dip!)
Gracehill Bed and Breakfast
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.