Friday, October 28, 2011

FSF from the archives: Hummus

This is absolutely my favorite hummus recipe.  Abbie shared the recipe a few years ago, and I'm sharing it again because it should not be forgotten!  I usually make this hummus at least once a month.  It's in our food storage recipes  page as "Hummus 2" (since it's the second hummus recipe we shared here on the blog).



1/4-1/2 tsp garlic powder
1/2 tsp salt
1 can chickpeas, drained
1 1/2 Tbsp lemon juice
3 Tbsp olive oil
1 Tbsp water
1/2 tsp soy sauce
3/4 tsp cumin

Mix all ingredients in a food processor and process for 3-5 minutes until mixture is smooth and light, scraping down sides of bowl 2-3 times. You can also add some garlic if you want to.

This is great as a dip or on wraps and sandwiches. Makes about one cup, maybe a little more. Doubles well. Freezes well. If using dried garbanzo beans: cook until soft, then measure out 1 2/3 cup of beans to equal one can.