Hummus is a cold bean dip. It's very nutritious, especially if you soak your beans and don't cook them. They'll still have a lovely texture but won't have a lot of the nutrients cooked out. This is a dip that orginated in the middle east and you can still find it in middle eastern restaurants all over the U.S. There are many recipes for hummus - this is just one we use. Another we like omits the roasted red pepper, adds a bit more lemon and some cumin. We like to dip pita's, vegetables and kashi crackers in our hummus. We experimented a bit with what we liked in our hummus. Here's what Lyshie and I came up with.
Ingredients:
1 can garbanzo beans - drained - reserve juice if desired
1 1/2 - 2 lemons cut in half
1-2 garlic cloves
2-4 Tablespoons olive oil
1/3 cup tahini
1/4 roasted red pepper - or one large piece of it from a jar
salt to taste
Directions:
In food processor, process beans well.
Add in freshly squeezed juice from lemons, garlic, tahini and roasted red pepper. Blend well.
Add olive oil to desired consistency - you might want to add a bit of water or reserved garbanzo bean juice.
Lastly, slowly salt till desired flavor.
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