Hummus is easy to make at home. When I whip up a batch in my blender, I skip the olive oil to cut down on fat. Oil does lend that divinely smooth mouth feel to traditional hummus, but I don’t miss its flavor in my homemade batches.
By the way, in my first little draft of this recipe, I accidentally typed “1 glove garlic.” What could be made with a glove of garlic, and it could it double as eternal insurance against vampires?
Yield: 1.5 cups, or 12 2 Tbsp servings
- 1 16 oz can garbanzo beans, drained
- 4 T tahini
- 4 T lemon juice
- 5 T water
- 1 clove garlic
- 1/2 salt
- freshly ground pepper, to taste
Place all ingredients into blender or food processor and pulse until smooth. Serve with cut vegetables and crackers.