Mike’s Hummus

010In our circle of friends, my husband has been fondly referred to as “the hummus man,” and he definitely wears this nickname with pride.  For about two years straight, he would eagerly bring a veggie plate with his latest hummus “flavor” to gatherings for all to try.  Fortunately for our loved ones, we wizened up and realized that maybe we needed to veer from our favorite, Mediterranean-inspired side and change it up once in a while!  This dip does, however, remain a staple in our household, so I thought I’d share.



*1/2 cup dried chickpea/garbanzo beans

Note: the above dried portion ends up equating to about one can of beans, and I prefer this method since I currently don’t have access to bpa-free cans.

*1 Tbsp + 1 tsp fresh squeezed lemon juice

*1/8 – 1/4 tsp cayenne (depends on desired level of spiciness)

*2 Tbsp olive oil

*1 Tbsp Tahini

*2 garlic cloves, finely minced or crushed in garlic press

Note: If I want a milder/roasted garlic flavor, I use one of the two tablespoons of olive oil to saute the garlic for about 30 seconds.  If I want a more intense garlic flavor, then I forgo this step. 

*1/2 tsp cumin

*1/4 tsp paprika

*1 Tbsp water

*salt to taste (usually about 1 tsp)

*optional: about 1/2 to 1 Tbsp chopped parsley

how to 

*soak dried beans overnight with 1/8 tsp baking soda
*rinse beans, removing those that are discolored and cook for about 20 to 30 minutes (or until soft)
*add all above ingredients into food processor and process until smooth (about 2 minutes)
*taste and modify according to your desired outcome
*tip: add more water if it seems too sticky / add more tahini or garbanzo beans (if you have extra) if it seems too runny
hummus, healthy dips

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