I'm back on my hummus train but venturing out a bit. This time I remember reading in my new cookbook, Peas and Thank You, that you should pick off the little skins off of each garbanzo bean. Hey, I'm willing to go out on a limb for my hummus! The result is a much creamier hummus, especially since olive oil is non existent.
After I made the hummus, I took half of it out and added some fresh basil, macadamia nut bits and an extra garlic to the half still in the food processor. The result was a wonder pesto hummus. And instead of eating it with my typical whole grain dipper, I opted for carrots since I'm trying to increase my raw veggie consumption. Yay!
Simple recipe, thanks to Chef AJ's great book, Unprocessed.
1 15 ounce can garbanzo beans
juice and zest from 1 lemon (or lime)
2 Tablespoons tahini
2 cloves garlic (or more to taste)
1/2 tsp or more of cumin
Combine in a food processor. Add fresh herbs or other yummies to change flavors. Next time I'm going to add sundried tomatoes. Maybe some olives. And definitely another garlic.
|Tried to remove most of the skins.|
|Plain hummus. Doesn't it look nice and creamy?|
|Adding basil to the next processing|
|Color doesn't really show the pretty green hue|
|Plain hummus and pesto hummus|
|Three carrots. Beans. Love. Check, check, check.|