Hummus is a chickpea-based dip that's great with vegetables and packs a ton of protein. Most pre-packaged hummus contains a lot of olive oil and extra fat, though. To be honest, it's not even that great. Fresh hummus is where it's at and I've got a recipe I want to share that is smooth and creamy WITHOUT the extra fat! Prepare to be amazed.
(2) 16 oz. cans Garbanzo Beans (Chickpeas)
Juice from 1 lemon wedge
Head of Garlic
Dash of Salt
1/2 cup Tahini*
1 tbls. Extra Virgin Olive Oil
Roast Head of Garlic in the oven at 350 for an hour.
Meanwhile, strain the liquid from one can of chickpeas and empty chickpeas into blender. Use all contents (liquid included) from the second can of chickpeas and pour into blender. Add remaining ingredients and blend until smooth. After the garlic is done roasting, squeeze garlic into blender. It will come out with a paste-like texture. Blend again and refrigerate.
Serve with vegetables or pita chips.
Add a jalapeno or habanero for a little extra spice
Add a sundried tomato for a more robust taste
Add an avocado and replace lemon with lime for guacamole-hummus
*If you have a high-powered blender like me, you can make your own Tahini! Simply replace 1/2 Tahini paste with 1/2 cup of sesame seeds. I've also used pine nuts and cashews in lieu of sesame seeds before. Either option will give it a unique nutty taste that you'll love.