1 can garbanzo beans, rinsed
1/4-1/2 cup tahini
1/4 cup yogurt (non-fat is good)
3-4 leaves fresh mint, chopped
1-2 tablespoons fresh lemon juice (she suggests 1/4 cup, which I don't like)
1/2 teaspoon salt
2-3 cloves minced garlic
Mix in blender until smooth or desired consistency. If the hummus is too thick, add water by the tablespoon, blending in between to check consistency. If you're making it for a party, you can garnish your hummus with parsley, cayenne or paprika, olives, bell peppers, whole garbanzo beans, and a little olive oil drizzled on top.
If you're like me and could eat hummus all day, every day, here are some extras you can add to the blend for a little variety (use your discretion on how many to add!):
Roasted red bell peppers
Cilantro
Sundried tomatoes
Basil
Parsley (flat leaf is best, in my opinion)
Roasted Garlic
Oregano
What are some other things you add to your hummus? How do you get the best consistency? Do share! In the meantime, feast your eyes on this magnificence:
How Hummusing . . .
2 comments:
Oh my heavens. Bring on the HUMMUS!
My kids literally will eat tubs of hummus in one day if I would let them. I got lazy for the summer and was buying it at Sam's Club (gasp) but I started making it again, and now, with your new little tip or the yogurt, I am excited to make another batch!Do you cook your own garbanzo's or use canned? I do it both ways, depends how fast I need it made! You are awesome... Next time we come to town, we won't meet somewhere for just one little lunch, we'll have a feast!
P.S.
Check out my little blog I have for my foodie love:
http://wannabeveganmom.blogspot.com/
I usually use canned, because I never think ahead enough to soak the beans overnight, haha! I really should use dried, though.
Hope that feast day comes soon! I'll check out your blog. Thanks!
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