Hummus

Hummus has been off limits because it is usually made with garlic and tahini (sesame paste). When looking for a way to add flavor, calories, and protein, I thought to search for a hummus recipe that does not use these ingredients. I have made just a few changes to the recipe I found for hummus without tahini.

I tend to halve the recipe, as it only keeps for 3 days. I like to spread it on my sandwiches, but we also use it as a dip for crackers or vegetables.

HUMMUS

Ingredients
1 can garbanzo beans or chickpeas
1/4 cup extra virgin olive oil
1 Tbs lemon juice
1 tsp cumin
1/4 tsp salt
1-2 Tbs water

Directions
In a food processor, blend together all of the ingredients except the water. Add water as needed, and continue to blend until smooth and creamy.

Serve immediately, or cover and store in the refrigerator for up to three days.