Recipe by Jeffrey Brous
I love hummus. I remember when I first tried it – and then I tried to make it…yeah – that didnt go so well (I was 13 or 14 and used nearly 1 cup of olive oil to 1 can of chick peas). Well since then, and school things have changed. So this recipe started because I wanted more than just the “tablespoon” serving – nor did I care for all the fat. Sure, it’s healthy fats and we need them, just not that much – I’d rather use those calories elsewhere. So Brian and I went to the kitchen. He wrote stuff down as we measured stuff out. Tasted. Seasoned. Tasted. Re-seasoned. And here we are…
Minutes to Prepare: 5
Number of Servings: 7, 2 oz wt servings (about 4 tbsp)
Chick Peas, drained 1 1/2 Cups (1 can)
Tahini, 1 Tbsp (this is a paste made from sesame seeds – you can get it in most food stores)
Roasted Garlic, 15 cloves (Drained of oil*)
Cumin, 1 tsp
Honey, 1 tsp
Extra Virgin Olive Oil (from roasted garlic), 1 tsp
Juice of 1/2 a lemon (or lime…interesting twist)
Kosher salt, 1 tsp (optional)
3 Cracks of freshly ground black pepper (or to taste)
1/4 cup Water
Tips: If using fresh garlic instead of roasted, limit to 1 – 2 cloves otherwise it will be harshly seasoned.
Directions: In a blender combine all ingredients but water; cover & turn on. Slowly add water and puree until smooth. Refrigerate after making.
Nutritional Info Compared to Store Brand
Servings Per 2 oz (4 tbsp) 2 oz (4 tbsp)
Amount Per Serving
Calories: 90 140
Total Fat: 3 g 12 g
Cholesterol: 0 mg 0 mg
Sodium: 316 mg 340 mg
Total Carbs: 13 g 8 g
Dietary Fiber: 3 g 2 g
Protein: 4 g 4 g
So, cut up 1/2 cucumber, or even an Arnold’s sandwich thin into 6 wedges (well, 12 once you split it…haha) and you’ve got an incredible snack – and more than enough hummus, too!
*There is a local place to us Produce Junction and they sell garlic, peeled in bulk. What we do is take 4 cups of garlic and 1.5 cups of Extra Virgin Olive Oil and combine into an oven safe dish. We cook at 325 degrees Fahrenheit for about 1 hour until roasted and soft. Cool it and store in the fridge. The oil is great to use in salad dressings, and we love using roasted garlic in dishes every.