Tuesday, April 16, 2013


The possibilities with humus are limited only by your creativity and imagination.  It makes a fantastic healthy dip or sandwich spread, and contains the perfect blend of protein, fiber, fats and carbohydrates. This recipe is for traditional humus.  It makes a lot, but it will last in the fridge for a couple of weeks.

3 cups cooked chickpeas (or 2 cans)
2-3 cloves garlic
1/4 cup olive oil
2 tbsp tahini
2 tbsp lemon juice
1 tsp salt
1 tsp cumin
1/2 tsp cayenne
1/2 cup water or cooking liquid

- Place garlic in food processor and blend until minced

- Add remaining ingredients and blend until smooth


- Sub half of the chickpeas for black beans and add 1 tsp chili powder and 1/2 cup cilantro

- Sub half of the chickpeas for white beans and add rosemary and thyme

- Sub 1 cup of chickpeas with a baked sweet potato and add 1 tsp chili powder

- Add a roasted red pepper

- Add a chipotle pepper

- Add olives and sun dried tomatoes

- Add a cup of fresh basil 

- Add a tsp of curry powder 

- Add 1 pound frozen spinach (thawed and drained) and 1 can drained artichoke hearts

I like to serve the humus with a drizzle of olive oil, and a sprinkling of paprika.

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