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The last time I posted a Hummus recipe was June 20, 2009 it is one of the first recipes I blogged and this is just a hybrid of that original. Billy is the snack king, he is always looking for something to snack on so if I have veggies and hummus in the fridge he’s happy, I’m happy, we’re all happy. This is a great healthy snack to have around for dipping or a great topping for a veggie hummus sandwich. Enjoy!
-Hummus #2-
15oz can garbanzo beans (drained, and rinsed- *optional: after you drain and rinse cover with fresh water and a piece of kombu and soak for 24 hours, save 1/4 c. soaking water for the hummus)
1/4 c. tahaini paste
1/4 c. olive oil
1 lemon, zest and juiced
3 garlic cloves, chopped
1/2 small purlpe onion, chopped
1/2 tsp. garlic salt
1/2 tsp. celtic salt
1/8 tsp. cayenne pepper
1/2 c. sliced almonds or chopped walnuts
1. In a food processor pulse the garlic and onion just a bit to chop into smaller pieces.
2. Next add the beans, tahaini, lemon zest and juice, salt and garlic salt, cayenne pepper. Pulse to combine, add soaking water, or regular water and mix again.
3. Scrape down sides and with the motor running drizzle in olive oil.
4. Add the almonds or walnuts and pulse lightly to combine.
*Beans and nuts make a complete protein, and nuts and seeds make a complete protein. This is why I wanted to revise this recipe and add the nuts.
*Kombu helps tenderize beans and adds minerals.