I’m always in need of a HEALTHY snack. If I don’t have healthy snacks readily available I will eat chocolate, donuts, chocolate donuts, candy, more chocolate… see the problem?? I love hummus, but I do not love the over-priced store bought hummus (especially when the roommate eats the entire container in one sitting). So I learned to make it and I think it is better than the store bought options and at about ⅓ of the cost., it’s a win-win.
Ingredients
2 (15 ounce) can garbanzo beans, drained, liquid reserved
2 cloves garlic, crushed
4 teaspoons ground cumin
1 teaspoon salt
2-3 tablespoons olive oil
Directions
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil.
Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved (about 1-2 minutes). Stop, stir, and process another 30 seconds (if you like it creamy, rather than chunky).
Place in a cute jar and refrigerate for up to 2 weeks. Enjoy with vegetables or crackers or both.
Ingredients
- 2 (15 ounce) can garbanzo beans, drained, liquid reserved
- 2 cloves garlic, crushed
- 4 teaspoons ground cumin
- 1 teaspoon salt
- 2-3 tablespoons olive oil
Instructions
- In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil.
- Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved (about 1-2 minutes). Stop, stir, and process another 30 seconds (if you like it creamy, rather than chunky).
- Place in a jar and refrigerate for up to 2 weeks.
- Enjoy with vegetables or crackers or both.
That's the coolest little bowl! Hey, I bought
a bag of dried chickpeas at the asian market
thinking they would be a bit more economical
than the canned – will let you know how my hummus works with those.