We’re baaaaaaack! Maybe you noticed we’ve been absent from the blogging sphere, SORRY! Life just happened and blogging had to take a back seat for awhile, but here we are again!
So one of the things I’ve been focusing on lately (instead of blogging) is my health. And to help with that, the doctor I’m working with has me on a special diet. Among other things I’m supposed to have a serving of beans everyday. Yes, EVERYday. To help bring a little variety with fulfilling that requirement I learned how to make my own hummus with chickpeas (aka: Garbanzo beans) and I thought I’d share!
This is good stuff! And I know most hummus includes tahini (ground sesame seeds) but that’s hard to find in rural Minnesota…go figure. So I just used a little sesame seed oil instead.
- 1 1/2 cups cooked chickpeas drained (I used the crockpot method just like I do for pinto beans!)
- 1 large (2 small) cloves of garlic
- 3-5 fresh basil leaves
- 1/4-1/2 t. sesame seed oil
- 2 T. extra virgin olive oil
- juice from one small lemon
Put all the wet ingredients in the food processor (I just use a small cheap one I purchased for making baby food and it does the job!). Add the basil leaves, garlic cloves, and beans and puree until smooth! (If you need a little more liquid try a little more olive oil or add a little of the water the beans were cooked in.)
I haven’t tried these yet cuz I’m pretty happy with this recipe, but when I need some more variety here are some other flavors I may add:
- Sun-dried tomatoes
- Roasted red peppers
Oh and since I’m limited to one serving of grains a day I don’t like to use the typical pita chips to eat my hummus. I use cucumber slices! I know it sounds weird, but it’s really good! I still get the crunch and it all taste so fresh and yummy. And we happen to have a few cukes in the garden so it’s cheaper than chips too! Try ’em!