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.
Hummus (Serves 2 - 4)
- 2 garlic cloves peeled and cut in pieces
- 1 large lemon juiced
- 28-ounce can garbanzo beans (or 2-15 ounce), drained
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- ½ teaspoon red pepper flakes or Mrs. Dash Extra Spicy
- 1 tablespoon No Salt Seasoning
- 3 tablespoons nutritional yeast
for a Roasted Red Pepper version add:
2 cups roasted red peppers, fresh or oil free from a jar
In a small bowl, juice the lemon and add the peeled garlic pieces. 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 then add the lemon juice and garlic.
Blend thoroughly until a smooth paste is achieved.