Homemade Hummus

By srumbel

Hummus is traditionally made with Tahini (Sesame Seed Paste), but I have never seen Tahini in my entire life, hence I did not add it. I suppose you could say this is a very Americanized hummus recipe.

from jamiecooksitup

Ingredients

• 1 (15 ounce) can garbanzo beans (chic peas)
• 1 (15 ounce) can white kidney beans or great northern beans
• 3/4 C sun-dried tomatoes
• 1/2 t granulated garlic
• 1/2 t thyme
• 2 T lemon juice, fresh or bottled
• 1 t Italian seasoning
• salt and pepper
• dash sugar
• 2 T olive oil
• 1/4 C water

Preparation

Step 1

1. Grab a can of garbanzo beans and a can of white kidney beans. Drain the juices from the cans into your sink and rinse the beans off with cold water. Pour them into a food processor or blender.

2. Roughly chop 3/4 cup sun-dried tomatoes. You can purchase these in a jar packed with oil, or dried. I had some in my freezer that MyHandsomeHusband dried last fall in our oven, so I used those. Once you have chopped the tomatoes toss them into the blender as well.

3. Add 1/2 teaspoon garlic and 1/2 teaspoon thyme.

4. Squeeze 2 tablespoons lemon juice (about half of one lemon) into the mix.

5. Add 1 teaspoon italian seasoning, some salt, pepper and a dash of sugar.

6. Pour in 2 tablespoons olive oil and 1/4 cup of water.

7. Blend it all up. You may need to turn off the blender and scrape down the sides now and then if the beans are having a hard time getting incorporated.

8. Dip a pretzel or pita chip into it and give it a taste. If it needs a bit more salt or pepper go ahead and add it.

9. Place the hummus in an air tight container and let it hang out in the fridge for at least 1 hour before serving. When you are
ready to serve you can drizzle a bit of olive oil over the top.

Enjoy!