Humina Humina Hummus
This hummus recipe is tried and true! I've been making it and bringing it to gatherings for years and it has always been a hit! My original recipe called for slightly different ingredients, but I "cleaned" it up with less processed options and guess what? It tastes equally amazing! I have tried many other store bought brands of hummus and none of them compare with this homemade version. It only takes a few minutes to make, so why not? I love to bring a simple tray of mini bell peppers surrounding a bowl of chilled hummus to parties - it's fast, easy, colorful, and healthy! Who doesn't love that?!
I will be posting a recipe next week that uses my humina humina hummus in a new way, so stay tuned!
Humina Humina Hummus
Ingredients
Instructions
Put ½ the lemon juice & all ingredients except chickpeas into the blender and blend for 5 seconds. Add chickpeas & blend on high until it reaches the consistency of sour cream, but granular…about 10-15 seconds. Blend in remaining lemon juice to taste...I usually use it all. If it’s too thick, add a little water slowly and keep blending until the consistency is right.
Pour into a serving bowl, cover and refrigerate for a few hours before serving.
[It can be eaten immediately, but it becomes more flavorful if left to chill well.]
Sprinkle with cayenne pepper to garnish.
Ingredients
- 2 cans organic garbanzo beans, (also called chickpeas), drained and rinsed (I even shell most of them)
- 1/3 c freshly squeezed lemon juice
- 3 large cloves garlic, crushed
- 2 T mild olive oil
- 1 t ground cumin
- ½ t cayenne pepper
- pinch freshly ground black pepper
- 1 t salt
- 1/3 c water
- ½ c Greek yogurt
- Whole wheat pita bread or mixed raw veggies for dipping
Instructions
Put ½ the lemon juice & all ingredients except chickpeas into the blender and blend for 5 seconds. Add chickpeas & blend on high until it reaches the consistency of sour cream, but granular…about 10-15 seconds. Blend in remaining lemon juice to taste...I usually use it all. If it’s too thick, add a little water slowly and keep blending until the consistency is right.
Pour into a serving bowl, cover and refrigerate for a few hours before serving.
[It can be eaten immediately, but it becomes more flavorful if left to chill well.]
Sprinkle with cayenne pepper to garnish.
Serve with whole wheat pita wedges or mixed raw veggies for dipping.
