Hummus recipe for snacking and full meals on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
Hummus is awesome. It's one of those versatile spreads that can work on bagels for breakfast, in sandwiches for lunch, or with carrots or pita bread for a quick snack. (Honestly, we've never regretted putting hummus on anything.) And when you make your own hummus, you can make it just the way you like it: with the perfect consistency and flavor for your palate.
This basic recipe is meant to be modified to your taste. Too thick? Add more water or olive oil. Want a little more a kick? Add more cayenne. Experiment to get your perfect mixture.
You will need:
Two cans of garbanzo beans
One or two green onions
1/3 cup tahini
1/3 cup olive oil
2 cloves garlic
Cumin to taste
Cayenne pepper to taste
1. Cut the onions into one-inch strips and peel the garlic.
2. Place the onion and garlic in a food processor and mix until well-chopped.
Add the tahini, olive oil and juice from the lemon.
3. Drain the chickpeas in a colander.
Add the drained chickpeas to the food processor.
4. Sprinkle in a couple of teaspoons of cumin and cayenne pepper. Blend, taste and adjust the olive oil, cumin and cayenne as needed.
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