Hummus with Variations

★☆☆☆☆
Prep: 20 mins (est.) Cook: 30 mins (est.) Serves: 6-8

Ingredients

  • 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed (reserve 1/4 cup liquid)
  • 1/4 cup tahini (59.1 ml)
  • 1/4 cup water (59.1 ml)
  • 2 Tbsp olive oil (29.6 ml)
  • 2 Tbsp lemon juice (29.6 ml)
  • 2 garlic cloves, minced
  • 1/4 tsp salt (1.2 ml)
  • 1/4 tsp ground cumin (1.2 ml)

Instructions

  1. Combine all ingredients in a food processor. Blend until smooth, scraping the sides as needed.
  2. Adjust seasonings to taste.
  3. Variations: Roasted Tomato Hummus: Roast 1 pound of halved Roma tomatoes tossed with olive oil, salt, and pepper at 400°F (200°C) for about 30 minutes, or until softened. Add roasted tomatoes to the food processor with the other hummus ingredients and pulse until desired consistency is reached.
Wine Pairing: Light White (Sauvignon Blanc) — A crisp white wine such as Sauvignon Blanc or a rosé.
· Family
Healthy, Vegan