Garlic Hummus

9 Jul

Yesterday, I needed a fast and healthy lunch. After a quick scan of my fridge and pantry, the realization that I needed to go grocery shopping was evident. So, not a lot of options, however, in the very back of one cupboard I found garbanzo beans! Eureka! And thus the hummus was born! I love hummus, especially with lots of lemon juice and garlic. I have a little garlic obsession. If you don’t know what I’m talking about, refer to this post about guacamole. You’ll see what I mean. Anyways, I love the stuff and since Gordon HATES hummus, I decided I’d make a small batch and eat it myself before I leave tomorrow for a race! (Did I mention I’m running a race Saturday? Yup, I am! Another half marathon! Wahoo! I’ll give details on Monday…)

Anyways, part of the reason my wonderful husband hates my hummus so much is because of all the garlic. All I say to that is more for me! Haha! Maybe subconsciously I realize I want to eat it all myself so I put more garlic in to repel him more. Maybe I should see a therapist for that….. Hmm.

Very few ingredients are needed for this recipe, so be sure to use the best stuff you can find. I used organic garbanzo beans, fresh lemon juice, the best tahini paste I could find and fresh gahlic. Don’t forget that you can adjust flavors and seasonings to your liking. I use a lot of garlic–if you are like my husband and hate the stuff then leave it out. Simple as that.

Also, this stuff is really healthy. High in fiber and low in fat. Plus if you serve it with some vegetables and whole grain pita or bagel, then it becomes a super healthy yet light lunch. Perfect for summer!

Have a great weekend, folks! If I don’t die running, then I’ll be seeing you bright and early Monday morning with a new post!

Garlic Hummus
yield: 4 servings

1-15 oz. can garbanzo beans rinsed and drained
2 heaping tablespoons tahini paste
1 lemon, juiced (about 1/4 cup)
2 cloves garlic, minced
1 tablespoon light flavored oil such as light olive oil or canola oil
bagel chips
anything else you want to dip

Pour all ingredients into food processor. Pulse until desired consistency is reached. (I like mine thick with a little texture, so it didn’t take me long to get there. If you want more of a smooth consistency, add in 1-2 more tablespoons oil and keep processing!) Serve with vegetables, or pita. Store in refrigerator for up to 5 days in an airtight container.

Recipe TIPS
The garlic flavor becomes stronger the longer the hummus sits. So, at first when you make this, you may not taste a strong flavor, however, the next day you will, so beware! Don’t be like me and think there isn’t enough and add in 2 extra garlic cloves!


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