Let's start this blog with a basic staple of every healthy kitchen. Hummus! It's full of fiber and nutrients, and it's just so dang good I eat it almost every day. This is my own, very basic recipe. I know that tahini paste can be expensive, so if you can't swing the price, or just can't find it, you can substitute a few shakes of sesame oil instead.
2 15-ounce cans garbanzo beans, drained and rinsed (reserve juice from one can)
2 tablespoons olive oil
4 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons low-sodium soy sauce (use gluten-free, if preferred)
2 tablespoons tahini paste (or a few shakes of sesame oil)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
- Place all ingredients into a blender (for smoother hummus) or a food processor (for chunkier hummus).
- Add reserved bean juice a couple of tablespoons at a time, until desired consistency is reached. I use almost the entire can of juice in my hummus. I like it really creamy!
- When you get ready to serve, sprinkle with a dash of paprika, and spritz a little lime juice on top. Green onions on top are nice too!
- We like dipping carrot sticks (cheapest organic veggie on the market right now) and baked tortilla chips into it. I also like to spread some on a whole wheat tortilla with a bit of salsa and green onion, and grill it up like a quesadilla.
- Makes about 8 servings.