This easy Hummus recipe was shared in my March newsletter. There is still
plenty of time to sign-up to receive
the April RV Goddess Newsletter. It's free.
This garbanzo bean spread is popular around the world and
can be easily made at home (or in the RV) if you have a food processor.
Purists insist on boiling dried beans and removing the outer skin before
pureeing. Luckily for you, I am not a purist. My easy version takes just a
few minutes and makes nearly two cups of dip. Try to use organic garbanzo
beans or look for a low-sodium choice, to control the salt - especially if
serving with salty chips. Kids really like hummus and this healthy dip is
great for lunchboxes. Serve hummus with pita bread wedges, pita chips,
carrot sticks, sliced baguette or bread sticks.
One (15 oz) can garbanzo beans, drained and rinsed
1/4 cup tahini*
1 clove garlic, minced
3 Tablespoons lemon juice
4 Tablespoons extra virgin olive oil
1/2 teaspoon salt, optional
1/2 teaspoon ground cumin
Place the beans, tahini, garlic, lemon juice, olive oil, salt and cumin in
the bowl of a food processor. Process for one minute. Scrape down the sides
of the bowl and process for another minutes. Transfer the dip to a serving
bowl and garnish as desired. Store covered and refrigerated. Use within five
days. Makes about two cups.
a few garbanzo beans
drizzle of olive oil
sprinkle of paprika or smoked paprika
fresh parsley or mint
*Tahini is sesame seed paste (think peanut butter, except
made with sesame seeds). Look for it in the International or Middle Eastern
section of the supermarket. If purchased in a tin, move to a glass container
with a tight-fitting lid. Store tahini in the refrigerator. It will last for
Until my next update, I remain, your pureed correspondent.
Sign Up is NOT required! Anyone may comment. Sign
up only if you would like to add an avatar, or if you wish to be emailed when someone responds to your comment.
(Sign-up will take you to my safe and secure comment server, Pnyxe.)