My Creamy Hummus Recipe 

2 Apr

 

(Feeling very feverish & worse so I’m distracting myself with a blog post) 

Creamy Hummus Recipe  

Ingredients Needed:

  • Garbonzo Beans (AKA Chickpeas – 1 can) 
  • Lemons
  • Tahini (most important ingredient) 
  • Olive Oil
  • Garlic Powder (fresh garlic makes it bitter but can be used)
  • Ground Cumin 
  • Salt & Pepper 
  • Seasoned Salt
  • Fresh Thyme (English thyme or a citrus flavor thyme works best)
  • Mediterranean Basil (optional) 
  • Water 

Items Needed:

  • Measuring Cup
  • Food Processor (blender may not work as well) 
  • Spatula 
  • Tablespoon 
  • Strainer 

How to prepare: 

Open and drain one can of garbozo beans (also known as chickpeas) into a strainer in the sink, rinsing the beans with cold water. Move beans to a bowl. Get your food processor ready then add 1/4 cup (or a bit more or less to taste) of Tahini (a paste made from seasame seeds) to the processor. Next cut a fresh lemon in half and squeeze each half of the lemon into the strainer sitting on top of a measuring cup to keep the seeds out. Use the spatula throughout the whole process to keep it creamy. 

The lemon is the key to the hummus flavor and add as much as you like or dislike. You want a citrus, tart burst of flavor so use at least one whole lemon or more. I used one lemon in my recipe and added all my spices to the lemon juice and stirred together before adding it to the Tahini in the processor (lemon juice mixed with seasoned salt, garlic powder, salt, pepper, cumin, paprika). Add a 1/4-1 teaspoon of each spice and taste to see if you need more. Blend or pulse the Tahini and lemon juice together until you have a creamy paste. I don’t use fresh garlic but you can, fresh uncooked garlic can be really bitter. 

Next I added half of the garbanzo beans, a tablespoon of fresh thyme leaves and 1/2 teaspoon of Mediterranean basil into the processor with a tablespoon of olive oil then blended until creamy. I added the other half of the beans with another tablespoon of olive oil and blended until creamy. Takes 30 seconds to a minute to make creamy. Remember to keep using the spatula to scrape off the sides each time you blend. Next add a few tablespoons of water into the hummus in the processor then blend to thin out the hummus a little. 

Now place the hummus from the processor into a bowl you can eat from then put in the refrigerator later for leftovers. Maybe a decent sized bowl with a cover/lid or if you don’t have a lid on the bowl use plastic wrap to store it in the refrigerator. With the hummus in the bowl add a drizzle of olive oil over the top wth a dash of paprika if you like. Adds color and a hint of a smoke. I added a pinch more of salt. Having POTS/chronic dehydration and needing a lot of salt, I used more salt than most and added hymalian pink salt. You can eat hummus with pitta, pitta chips, saltine crackers, tortilla chips… It’s up to you. Enjoy. 

*Remember to always make things to satisfy your taste buds or diet so you can substitute in this recipe. I love lemon amd salt so I added more and you might want less thyme than I used or leave the thyme and seasoning out. Have fun with it. It’s easy to make and healthy. 

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