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Hummus (with tahini)

Notes

Recipe Notes

  • Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
  • No tahini? Try Hummus (no tahini) recipe.
  • Freeze extra lemon juice to use later. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Hummus (no tahini) Food Hero Recipe Kit

Food Hero Recipe Kit

Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Ingredients

1 can (15 ounces) garbanzo beans, drained and rinsed
2 Tablespoons lemon juice (fresh or bottled)
1 ½ Tablespoons vegetable oil
2 Tablespoons water
1 clove garlic or 1/4 teaspoon garlic powder
1 Tablespoon tahini (sesame seed paste)

Directions

  1. Wash hands with soap and water.
  2. Place all ingredients in a blender.
  3. Blend until desired consistency (more time for smooth dip, less for a chunky dip).
  4. If hummus seems too thick, add 2 teaspoons of water.
  5. Refrigerate leftovers within 2 hours.

OR

  1. Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
  2. Mix with other ingredients in a small bowl.
  3. If hummus seems too thick, add 2 teaspoons of water.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
  • No tahini? Try Hummus (no tahini) recipe.
  • Freeze extra lemon juice to use later. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Comment

We love hummus and this recipe is so good! We ate it with carrots and peppers!