Meatless Monday – Humus
Iām married to an Israeli, so we always have hummus in the fridge. š I love to make homemade, since the ones at the store can be full of preservatives and such. This recipe is super easy. It’s perfect for a light dinner with fresh veggies on the side for dipping. Hummus can also be used as a sandwich spread, on a pizza crust (instead of tomato sauce) with veggies, served on top of grilled portobello mushrooms, used in place of mayo in deviled eggs, a bed for sauteed mushrooms, and you can also make salad dressing with it. Enjoy!
Ingredients
15 ounce can organic garbanzo/chickpeas
1ā4 cup freshly squeezed lemon juice
2 heaping tablespoons organic Tahini (sesame seed paste)
1 small clove garlic (skin removed)
3 tablespoons Extra Virgin Olive Oil (plus extra for garnish)
1ā2 tsp Himalayan Pink Salt
Sweet Paprika for garnish
Instructions
1. Drain and rinse garbanzo beans in colander under cold water. Set aside. (make sure all water has drained completely)
2. In a food processor blend all ingredients except paprika.
3. Process for 3 minutes.
4. Scrape sides of bowl with spatula.
5. Process for an additional 3 to 5 minutes.
6. At this point check for smoothness. If it’s still a bit grainy continue to process until smooth.
7. Remove from food processor.
8. Place in bowl, and top with a splash of olive oil and a pinch of Paprika.
13. Serve with pita, pita chips, cucumbers, red peppers – or fresh veggies of your choice.
**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. š
