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  • Arthur Housley

Creamy Hummus

I have enjoyed Hummus all over the Middle East and Mediterranean. Yep...it's a dip, or spread and it can be enjoyed on everything from salad, to a creamy mix with tuna fish for a sandwich. In the U.S. it tends to be sold like a paste, while the kind I enjoy is much more creamy...so I make it that way. Also...you can add a ton of die rent flavors to it. So this is just the basic recipe, you can everything from bell peppers, to sun-dried tomatoes, to banana peppers.


INGREDIENTS

  • 2 cans of chickpeas (garbanzo beans) and a can of white beans.

  • 1/4 cup chickpea liquid, or more, as needed

  • 2 tablespoons of garlic spread

  • 1/2 cup tahini

  • 3/4 cup olive oil

  • 4 garlic cloves mashed

  • 1 jalapeño pepper

  • 2 lemons, juiced

  • 1 tsp cumin

  • 1/2 tsp salt

INSTRUCTIONS

You can garnish this with a ton of spices, herbs and veggies and even more olive oil and whole olives. So many ways to serve this and make an amazing and healthy dish/snack.


To make...dump it all into a blender and blend until creamy. Add olive oil, or even a little water to make it more creamy if necessary. Add a dash of paprika on top!


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