Quick Garlic Hummus

Apr 2nd

I have a post on here for hummus – it’s from America’s Test Kitchen and, though delicious, I don’t often make it. I hate to admit it but I’ve actually been buying hummus for months and eating it almost every day for lunch – especially during the no-dairy period. After reading a reminder on Be Well Philly (who I write for bi-monthly) that hummus is a silly item to buy because it’s so easy to make, I needed to give it a go. 

I was shelling out five bucks a container for the hummus I liked best (Cedar’s original) and it turns out it doesn’t hold a candle to this “quick and dirty” recipe I threw together. I was literally scraping the hummus from the grooves of the tupperware as to not leave a single particle uneaten. That being said, you need to like garlic to enjoy this. It’s almost spicy with garlic. It is both toddler and 8 month old approved – though garlic breath on a baby is really strange, not gonna lie.

A friend (hey Liz!) messaged me recently, asking what I typically eat for lunch. I rattled of a litany of options but the one I most routinely eat is hummus, crackers or toasted tortilla, and veggies (I love hummus and spinach wraps). Beets pair really well with hummus (sweet and salty) and for a while I was making hummus beet wraps daily. It’s just a great, meat free, high protein, high fiber option that I continually reach for. This will take you under five minutes to throw together and I promise you’ll love it!

(Disclaimer – though I eat hummus and veggie lunches I should tell you I have “lunch dessert” every day which consists of frozen yogurt or too many dove dark chocolates. Let’s be real here.)

Quick Garlic Hummus

Makes about 1 1/2 cups

2-3 large garlic cloves, peeled

1 (15 oz) can garbanzo beans (chick peas), drained and rinsed

Juice from 1/2 a lemon

1 heaping tbsp. tahini

1 tbsp. olive oil

2 tbsp. warm water

1/8 tsp. cayenne pepper

1/8 tsp. cumin

1/2 tsp. kosher salt

1/4 tsp. black pepper

1. Place garlic and beans in food processor and pulse until evenly and finely chopped.

2. Scrape down the sides of the canister and add remaining ingredients. Process about 30 seconds. Eat immediately or transfer to tupperware and refrigerate until ready to eat.

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