Classic Hummus with Vegetables
Prepare day before or allow 2+ hours for flavors to blend. For a bean-free hummus, click here.
For Hummus: If using canned beans, rinse & drain beans first. Process all ingredients in a food processor. Add more salt to taste. Cover and refrigerate for a couple hours to allow flavors to blend.
Serve with assorted cut vegetables for dipping:
Hummus is also wonderful over a green salad or in a roll-up with tomatoes (raw or sundried), roasted bell peppers, marinated artichoke hearts, kalamata olives and even thinly sliced chicken or turkey. Yum!
- 2 c. beans (garbanzo or white)
- 1/3 - 1/2 c. sesame tahini
- 4 garlic cloves, minced
- 3 lemons, juiced (3 oz.)
- 8 dashes hot sauce
- 1 tsp. salt
- 2 Tab. water
- 1/4 c. olive oil (skip water if adding this)
- 1 - 3 Tab. fresh parsley, chopped
- 1 tsp. cumin
- 1 dash cayenne powder
- 1 - 3 Tab. Srirachi sauce
For Hummus: If using canned beans, rinse & drain beans first. Process all ingredients in a food processor. Add more salt to taste. Cover and refrigerate for a couple hours to allow flavors to blend.
Serve with assorted cut vegetables for dipping:
- Carrots, bell peppers, jicama, cucumbers, whole snap peas, cherry tomatoes
- Lightly steamed asparagus, cauliflower, broccoli, etc.
Hummus is also wonderful over a green salad or in a roll-up with tomatoes (raw or sundried), roasted bell peppers, marinated artichoke hearts, kalamata olives and even thinly sliced chicken or turkey. Yum!
