Take a couple cans of garbanzo/chickpeas, drain and pat dry.
Add 2 tbs olive oil (or any fave oil)
Salt to taste (I like mine salty, so 1 tsp)
dash of pepper.
Mix together. Pop into a hot oven (400*) for 25 minutes, stirring once in the middle of cooking.
Last summer I found a love for eating Hummus and fresh tomatoes from the garden. It’s been a long winter. The tomatoes from the store seem more awful then in the past and I’m dreaming of garden tomatoes!!
Here’s my favorite Hummus recipe. There is no tahini in it, so it is pretty easy and I almost always have the ingredients on hand.
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 tablespoons lemon juice
2 tsp minced garlic or garlic powder
In a food processor, combine garbanzo beans, pepper, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth. i do a combo of the bean liquid and olive oil.
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