My AMAZING daughter was in FCS (Family Consumer Science) class this past trimester. The BEST thing that happened in that class by far, was that she brought home a recipe for hummus. It isn’t the traditional recipe, because it doesn’t have tahini in it, but that is WAY ok with me, because I never have tahini in the house.
She’s made this for us a couple of times and Rachel, Ron and I just gobble it up. We like it with crackers and pita chips and pretzel chips and melba toast. YUM!
Extra Easy Hummus
- 1 (15 oz) can chick peas/garbanzo beans, drained, juice reserved
- 1 clove garlic, crushed
- 2 t. ground cumin
- 1/2 t. salt
- 1 T olive oil
In blender or food processor, combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved (add it slowly and check consistency often…you don’t want it to be too runny!)