Last week we had a recipe for roasted chickpeas. I bet you didn't realize this but there are lots of uses for those strange little bean things. Here's a yummy recipe for homemade hummus that uses chickpeas. I could eat this stuff all day long. I am especially liking that I'm allowed to eat it on the fast because it is made with all natural ingredients. Hummus dip is very versatile and can be made / eaten in any number of combinations. It is great with olives, sliced veggies, especially red peppers, or you could have this with chips, crackers, pita bread etc. I've even made sandwiches out of this stuff with whole grain bread and sliced cucumbers on top. That is a very refreshing change from lunch meat! If you don't know what hummus is then you are in for a treat. This recipe is non traditional hummus because it is made without tahini. You will need a blender or food processor for this recipe.
Click here to read more about hummus and tahini.
Hummus
1 can of chick peas (garbanzo beans) drained.
1/4 cup olive oil (I use Extra Virgin Olive Oil. I prefer the stronger taste and it is more natural - not processed.)
1 Tablespoon lemon juice
1 tablespoon Ground Cumin (add more or less to taste. I always end up adding more.)
In a food processor or blender add all ingredients and blend until creamy. You may need to add a drop or two more of oil or lemon if your dip is too thick. This recipe is really not hard to mess up and you can really play around with this a lot to get it to your own personal liking.
Serve with some fresh sliced veggies and enjoy this good for you "diet" food!
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