- 1 can garbanzos (aka chickpeas), rinsed and drained
- 1 to 2 T extra virgin olive oil (if you want a thinner consistency but don’t want any additional oil, try reserving a bit of the liquid from the canned beans)
- juice and zest of one lemon
- 1 to 2 T tahini (a paste made from sesame seeds)
- salt, pepper, and spices to taste (Traditionally, hummus is prepared with paprika and/or cumin. I used cumin, smoked paprika, and a little cayenne for some kick.)
- either 1 or 2 raw garlic cloves or 1 whole head of roasted garlic
If you want to go the roasted garlic route (and believe me, you do), simply slice off the top, spray with a little EVOO, and wrap that sucker up in some tin foil. You can sprinkle on a little sea salt and pepper too if you feel so inclined. Roast 45 minutes to an hour in a 350 degree oven (hint: prep some proteins for the week at the same time!). Allow to rest until it is cool enough to handle.
The cloves should come out easily as a paste when the bulb is squeezed…
…looks gross, tastes a.m.a.z.i.n.g.
From there, simply blend all of your ingredients in a food processor or blender until your desired consistency is reached. Then package it up and refrigerate. Serve as a snack with raw veggies, add it to a salad, or use it as a sub for mayo in dishes like tuna salad!
Other ingredients you might consider adding (friendly tip: not all at once):
- roasted red peppers
- kalamata olives
- artichoke hearts
- roasted eggplant
- hot sauce
- white beans instead of the traditional garbanzos
- natural peanut butter instead of tahini (don’t knock it til you try it, Alton Brown has a killer recipe)