Friday, March 28, 2014


2 can Garbanzo beans, drained
1/3 C tahini
1/4 C lemon juice
1/4 C sour cream or plain Greek yogurt
1 tsp salt
1 tsp cumin
2 cloves garlic, pressed

Place all ingredients into a blender and blend until smooth.  You can add olive oil or water to thin out to the consistency you like.  We use hummus in place of Mayo on sandwiches or as a dip with just about any vegetable imaginable.  One of my favorite lunches is pictured below!:)

This is a great "base" hummus too.  If you want more heat, add sliced jalapenos or crushed red pepper flakes.  Other flavors could include sun dried tomatoes or feta cheese.  Store leftovers in a container in the fridge.

1 comment:

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