April 26, 2012


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Hummus is such a multi-function food. It's great served with pita bread, pita chips, tortilla chips, veggies, wraps, sandwiches, etc. It's easy to make your own and be in charge of the ingredients. The recipe is great as is, and can also be used as a base to get creative with additional flavors (roasted red pepper, artichoke, sun-dried tomatoes, balsamic vinegar, green onion, or roasted garlic to name a few.)

Vegan, gluten-free

15 oz. can garbanzo beans, rinsed and drained
2 Tbsp. tahini (or sesame oil)
1 Tbsp. olive oil
2 cloves garlic
Juice from 1 lemon (about 3 Tbsp.)
1/2 tsp. cumin
1/2 tsp. paprika
Salt to taste

Add ingredients to a blender and mix well.
You may need to push down ingredients with a spatula and continue blending.
If the consistency is too thick, adjust by adding water about 1 Tbsp at a time.
If you have time, chill it about an hour before serving. It can be saved in an airtight container in the fridge for about a week.

Note: It's easy to make two flavor choices from this one recipe. After blending, spoon half of the hummus in a bowl. Then to the remaining half in the blender, add a roasted red pepper (or other flavor) and blend well again.

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  1. I really enjoyed browsing through your blog, and checking out your delicious, colorful, and healthy recipes. Love your hummus recipe and the photos are superb...as all the others.
    You have a lovely blog, and I wish you a huge success, that you truly deserve!

    Thanks for following my blog...followed you back:DDD


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