This garbanzo bean spread is popular around the world and can be easily made at home (or in the RV) if you have a food processor. Purists insist on boiling dried beans and removing the outer skin before pureeing. Luckily for you, I am not a purist. My easy version takes just a few minutes and makes nearly two cups of dip. Try to use organic garbanzo beans or look for a low-sodium choice, to control the salt – especially if serving with salty chips. Kids really like hummus and this healthy dip is great for lunchboxes. Serve hummus with pita bread wedges, pita chips, carrot sticks, sliced baguette or bread sticks.
One (15 oz) can garbanzo beans, drained and rinsed
1/4 cup tahini*
1 clove garlic, minced
3 Tablespoons lemon juice
4 Tablespoons extra virgin olive oil
1/2 teaspoon salt, optional
1/2 teaspoon ground cumin
Place the beans, tahini, garlic, lemon juice, olive oil, salt and cumin in the bowl of a food processor. Process for one minute. Scrape down the sides of the bowl and process for another minutes. Transfer the dip to a serving bowl and garnish as desired. Store covered and refrigerated. Use within five days. Makes about two cups.
a few garbanzo beans
drizzle of olive oil
sprinkle of paprika or smoked paprika
fresh parsley or mint
*Tahini is sesame seed paste (think peanut butter, except made with sesame seeds). Look for it in the International or Middle Eastern section of the supermarket. If purchased in a tin, move to a glass container with a tight-fitting lid. Store tahini in the refrigerator. It will last for months.