Homemade Hummus. Did you see this coming? After making tahini sauce, it was only natural to use it in a hummus recipe.
As a vegetarian, I always find it a challenge to come up with different fillings for sandwiches. Hummus, my friends, is the ultimate solution. It is easy to make, delicious to eat, and packed with protein. I made a big batch of this stuff almost 2 weeks ago, and I've been eating it ever since. Just freeze it in portions and let it defrost the day before.
The raw garlic in this recipe gives the hummus a nice kick. Be warned however, that this means you will have garlic breath. I have garlic breath almost every single day, so I'm now used to it, the BF is too. Not having to worry about garlic breath -- one of the best things about a long-term relationship.
The measurements here are estimates. The great thing about this recipe is you can add more of this and less of that depending on your tastes. Add some heat with a bit of cayenne, richness with more oil, or (my favorite) an extra kick with more garlic. Mmm...garlic breath.
Hummus Recipe (adapted from Simply Recipes, makes about 2 cups)
* 3 garlic cloves, minced and then mashed
* 1 15-oz cans of garbanzo beans (chickpeas), drained and rinsed, OR about 2 cups cooked garbanzo beans (keep can or cooking liquid)
* 1/3 cup of tahini
* 3 tablespoons freshly squeezed lemon juice
* 1/4 cup liquid from can of beans or cooking liquid from beans (I threw this out by accident so just used water)
* 3 tablespoons olive oil
* 1/4 teaspoon of salt
In a food processor, combine all ingredients. Process until smooth. Add more olive oil if necessary to achieve desired consistency.