Hummus

Hummus

 

This traditional favorite is made with garbanzo beans also called chickpeas.

 

Necessity being the mother of invention, and feeling adventurous and a bit desperate for hummus dip I decided to try some black beans instead of garbanzos. Much to my delight I found them to be a superb substitution. I also discovered navy beans work well also.

Ingredients

 

2 c. cooked beans (see recipe bean spread)

3-4 T. lemon juice

2T. Tahini sesame seed paste ( I use untoasted sesame seeds)

2 T. Organic extra-virgin olive oil, EVOO- It’s very important to read our article on vegetable oils. Most cooking oils are toxic and not safe to eat.

 

2 t. ground cumin, add sparingly if serving children unaccustomed to its taste

 

1-2 cloves garlic

 

Pure water, add enough to make a paste for dipping or spreading (Add water while processing)

Salt (Celtic or Himalayan)

Process all ingredients in a processor or blender.

Hummus/Bean Dip Match-ups

 

Veggies: Carrots, celery, broccoli, cauliflower, cherry tomatoes, mushrooms, radish slices

Spread dip on green leaves such as romaine or kale and roll up like a wrap.

 

Spread on organic tortillas

Serve with organic blue corn chips

Pita bread with veggies and our Fiesta Seasoning

Cucumber & Tomato Sandwich