Hummus is a delicious and "multi-talented" dish. We love it with veggies sticks, on Corn Thins with avocado, atop a baked potato, and we even thin it with lemon juice or water to make a salad dressing.

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Hummus (Serves 2 - 4)

  • 15 ounce can garbanzo beans, drained of all but ½ cup of bean juice
  • 3 garlic cloves
  • 1 large lemon juiced
  • 1 cup brown sesame seeds
  • 1 cup roasted red peppers, fresh or oil free in a jar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt (optional, replace with 1 tablespoon Sumac)

In a small bowl, juice the lemon and add the peeled garlic. Set aside for 5 minutes. This takes the edge off the raw garlic for a smoother tasting hummus.

Add all ingredients to a food processor and blend thoroughly until a smooth paste is achieved.

Add additional vegetable stock or purified water if the mixture is too thick and chunky.

Flavoring options:

  • Roasted Red Pepper
  • Roasted Garlic
  • 1/2 cup cooked beets plus an extra sprinkle of Sumac
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