Many of my students want to learn how to make hummus which is incredibly easy. And kids love to dip vegetables into it. You can use canned beans if you like but it’s a good recipe to use when you are first cooking beans. It doesn’t matter how your beans look and they can be a bit overcooked so that they blend more easily. I often add a few, or more, cloves of garlic when cooking the beans.
Makes 1 3/4 cups
Will serve 6 as an appetizer
No vegetarian book would be complete without a recipe for hummus. It’s easily adaptable and easy to make. Using canned beans makes it as quick as a trip to the store. Why buy it at the store when you can flavor anyway that you like at home? It’s a great dip or sandwich spread and can be made into salad dressing. At least that’s what one of my students told me.
This is good served with warmed pita bread triangles or raw vegetables. Sometimes I put it in pita bread with salad and eat it for a sandwich.
2 cloves garlic
1 ½ -2 cups cooked garbanzo beans, you may use canned
2 tablespoons sesame tahini
2 tablespoons fresh lemon juice
½ teaspoon ground cumin (optional)
1 dash of cayenne pepper
1 tablespoon reduced sodium tamari or Bragg’s liquid amino acids
2 to 4 tablespoons water
Put garlic in food processor to be sure that it gets well chopped. Whir for about 15 seconds. Add the remaining ingredients, blending until it’s the desired consistency. If it seems too thick, add more water or lemon juice.
©2007 From The Veggie Queen: Vegetables Get the Royal Treatment by Jill Nussinow, MS, RD
Jill Nussinow is a Registered Dietitian and cooking teacher who is the author of The Veggie Queen: Vegetables Get the Royal Treatment cookbook and the DVD Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes. You can find more information at http://www.theveggiequeen.com or http://www.pressurecookingonline.com.