There are a lot of homemade hummus recipes out there, and they are mostly the same...and pretty darned good. But most all of them include tahini...that rich, beautiful sesame paste which I love but my little man is allergic to. Up until now, hummus was just off his list of safe foods and he always wanted to try some whenever I was having any. I finally decided to start testing my own recipes for hummus without tahini. After a couple batches, I finally ended up with one that has a texture and flavor we like.
It's so simple! And the results are amazing! One of our favorite ways to serve hummus is on toasted mini pitas, topped with onions, tomatoes, and cucumbers. And I like to sneak a couple slices of jalapenos on mine…just for kicks! And it looks like I added some pepperoni to the ones pictured here. How do you like your hummus?
1 can Garbanzo Beans, drained, reserving 1/2 c. liquid
1 Tb Olive Oil
1 clove Garlic
Combine beans, garlic and olive oil in a food processor. Process, slowly drizzling in the reserved garbanzo liquid, until desired texture is achieved. (You may not use the whole 1/2 cup of liquid.)