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I love hummus, it’s one of my favorite go-to lunch recipes. I usually slather it on a tortilla with lettuce, avocado, chopped onions and a splash of balsamic vinegar. It’s so versatile, though, that you can even dollop it on a bean soup to add some creaminess. The best part is how easy it is to make. I make my hummus using chickpeas (also called garbanzo beans). You can cook your own or use canned. Either way, give them a rinse before you start:
The next ingredient is sesame seeds. You can use tahini (ground sesame seeds) or just use the seeds themselves. I buy unhulled sesame seeds, they look like this:
The unhulled, raw seeds are healthier than hulled seeds, kind of like comparing white and brown rice. If you don’t have a high-speed blender, then you might need to use a store-bought tahini or the seeds won’t get properly blended. The next ingredient is fresh lemon juice. I generally use the juice of one, medium-sized lemon. Lastly, you’ll need 2-3 cloves of garlic. Combine ingredients in a high-speed blender and start to blend. Work your way up to high for 30 seconds or so. If the mixture is too thick, simply add some water to loosen it up. You’ll get this:
That’s a lot of hummus!
This recipe is so simple, I didn’t even add any spices like cumin or paprika. I’d also like to point out that I use no oil in my hummus! The sesame seeds and the beans are flavorful and substantial enough without the unnecessary addition of oil.
4-Ingredient Hummus – Serves 4-6
2-3 cups cooked chickpeas, rinsed and drained
Juice of one lemon, about 1/2 cup
2-3 cloves garlic
2 tablespoons unhulled sesame seeds (or tahini)
In a high-speed blender, combine all ingredients. Blend until smooth, adding water if necessary.
Today I had to have lunch on the road so I made the tortilla wrap I mentioned above:
It was so delicious and satisfying! I read on a blog where someone made a dessert hummus. That’s an intriguing idea, I might have to pursue that. If you make hummus, what’s your recipe or special ingredient?
This weekend I am traveling to San Francisco to visit family. I love the city and can’t wait to try some vegan eats while I’m there. I’ll be Tweeting daily about my trip (follow me on Twitter here if you don’t already!) and will do a wrap-up after I get home next week. Have a wonderful weekend!