An easy classic: hummus

There’s a part of me that can’t believe I’m blogging about making hummus… It’s so over-made!! How many university potlucks did I go to where at least 3 guests brought some kind of hummus?

But it's a favorite for a reason: it’s delicious, it’s so easy and quick to make, and it’s really good for you. It’s high in protein, high in fibre, and packs lots of good energy. I like to keep a container of it in the fridge at all times for snacking on with raw veggies. It also makes a great spread for wraps. Here’s my version.

Ingredients:

• 15 oz can of garbanzo beans (chick peas), preferably organic - drained, but keeping the juice in a side dish
• Juice of ½ lemon
• Garlic clove, mashed
• 1 tbsp tahini (sesame paste – you can buy this near the peanut butter / nut butter in most grocery stores – it lasts and keeps forever)
• 1 tbsp olive oil
• ½ tsp ground cumin
• Pinch of cayenne pepper
• Salt to taste

Put all ingredients in a food processor or blender and blend until smooth. Use the juice from the garbanzo beans to add liquid as necessary.

Here are some things you can add to make your hummus special:

• Pine nuts
• Sundried tomatoes
• Black beans
• Roasted red peppers (to roast a pepper, simply cut it up in strips and put it in the oven on the top shelf on broil – stand close!! It will roast quickly. You don’t need oil or anything. Just keep stirring it and when the skins start to go black, you’re done. Let the peppers cool, and then peel them. The skin should peel right off if they’re done.)