A
deliciously light hummus with sour cream or yogurt plus lemon juice for a
bright flavor balance. For a little more depth of flavor, feel free to adjust
the proportions and make additions to suit your own tastes. So easy!
1 can (15 0z.) garbanzo beans
(chickpeas) rinsed and drained
2 tablespoons sour cream or plain
yogurt
2 tablespoons fresh lemon juice
2 tablespoon good extra virgin olive
oil
1 tablespoon tahini
2 teaspoons minced garlic
½ teaspoon ground cumin
½ teaspoon toasted sesame oil
1-2 tablespoons water, if needed
Place all ingredients (except water)
into a food processor. Pulse several times to chop garbanzos and mix
ingredients and then process for several minutes for desired creamy texture.
Stop processing a couple of times to scrape sides of bowl, as necessary. If
mixture is too thick, drizzle in a little of the extra water, while continuing
to process. Feel free to vary the proportions to accent your favorite flavor
ingredients. Makes about 2 cups.
Dipping:
Serve with raw vegetables, grilled
or toasted pita chips or my favorite -- Olive Oil & Rosemary Triscuits
Meal:
Spread a generous amount of hummus
with back of spoon to cover a plate, top with sautéed or roasted
vegetables. Serve with grilled pita bread wedges. I use luncheon-size
plates for individual servings.
Sandwich or Snack:
Spread a tortilla, flat pita or some
other kind of wrap with a generous amount of hummus and then add your choice of
meats and/or chopped vegetables, either fresh or cooked -- fold to eat and enjoy.
