How to make Hummus
Snacking is my all time favorite thing to do. I just have to have lots of options available at all times!
Are you like that?
Do you stock up on things, just in cast?
I like to have a few essentials on hand at all times.
There is no real reason why some of these are on the list, they just are!
Olives. I love all olives and have to have at least 8 jars of them. Pickled Jalapeños are another and well don’t get me started on how many pounds of cheese are in my fridge regularly. I wrote about it in another post a while back and recall is something like 23 packages of cheese seems normal.
Black beans, garbanzo beans, canned tomatoes too. See they are all good, for so many reasons. Black beans for tacos, salads and to make this fast and easy black bean soup. The garbanzo beans are great for hummus like this and to roast to enjoy a crunchy snack I love them with lemon, basil and salt.
Canned tomatoes, great for sauce, soup and salsa if fresh tomatoes aren’t on hand.
See there are staples that are necessary, then we get to the chocolate and well, no home should be without an enormous supply of chocolate. I love Ghirardelli 60% Cacao and having 4 large bags on a shelf of them is completely normal in my house.
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I like to have at least 4 bags of chips in the cabinet, but wow do they go empty fast, so having some tortillas on hand is necessary to fry up some on a moments notice.
As you can see it’s all necessary,
so today this is the necessary hummus recipe. I buy hummus, but it’s seems to go fast. To keep snacking items available at a moments notice, grab a few cans of garbanzo beans/chick peas so you can whip up delicious hummus too.
This recipe is great and one of the best parts about it is you can add avocado, crushed red pepper, roasted red peppers to it, even feta cheese to give it the kick you like.
so I seem to have chatted all the way through the steps of this recipe, but they are all printable below!
How to make Hummus
Ingredients
- 2 15 oz. cans garbanzo beans/chick peas
- 1/4 cup tahini
- 1 tablespoon garlic
- 1/2 cup fresh lemon juice
- 1 tablespoon olive oil
- sumac and olive oil for topping dip with
Instructions
- Rince and drain beans
- in food processor pulse tahini for a minute
- add in beans, garlic, lemon juice and olive oil
- mix until smooth and blended
- add salt to taste
- top with sumac and olive oil before serving
oh and pita chips, how I love them. So crunchy. I have made pita bread before, but have little patients to bake them into chips. Good thing they are easily available for purchase. I just can’t seem to get out of the store without many bags of chips falling into my cart. I just love when I get to the check out and they ask me if I’m having a party. Yes, of course I am…a party yes, that is why I buy so many chips.
Needless to say I run…..just to enjoy snacks!
*if you want to roast garbanzo beans for a great snack, place them on a baking sheet with some olive oil, salt (lemon juice optional) and roast at 400 degrees for 25 minutes or until hey are crispy!
Homemade hummus is the best! I like store bought too but this is the bomb.