How is it, that after over a year here with this blog, I have not posted a recipe for hummus? Maybe it's such a vegan staple I assumed everyone already knew how to make it. Not so, right? Some people look at me like I'm loco when I suggest that hummus doesn't only come from little plastic containers in the store. Yes, we certainly can make our own, and it's so much better and cheaper and healthier.
I've used lots of hummus recipes in the last few years, and this one is my own favorite version, which contains no added oil. Yes, there is fat in it, from the tahini, but because it comes from a whole food source (sesame seeds), it's ever so much better for you than extracted olive oil, which is 100% pure fat and really nothing else. Try this recipe as it stands, and if you really feel it needs to be richer, go ahead and add some olive oil.
2 cans garbanzo beans, drained and rinsed
2-3 cloves garlic
juice of 1 lemon (or 2 if you like really lemony hummus)
1/2 cup sesame tahini
2 T nutritional yeast
1 tsp cumin
1 tsp paprika
1/2 - 1 tsp red pepper flakes
1/2 tsp salt
2 T tamari
1/2 - 1 cup water
Blend all ingredients on high speed in a food processor, adding the water gradually, until the hummus is smooth and as thick or thin as you prefer it. Serve as a dip with vegetables, chips, crackers, or pita bread, or use it as a spread in wraps and sandwiches.
Variations - Create your own unique hummus flavors by experimenting with fresh herbs, olives, roasted garlic, or other roasted vegetables.