This post is a part of Fight Back Fridays at Food Renegade.
Since I had made some sourdough crackers last week I decided I wanted some hummus to dip them in. Last time, also the first time, I tried making my own hummus I soaked & boiled up a huge batch of dried chick peas (garbanzo beans) and froze them in bags (2 c. each). This way, when I want hummus I just thaw out a bag (I figure 2 c. is pretty close to what you'd get in one can, which is what most recipes call for.) In my previous attempt at hummus I used a recipe that did not use tahini- and that hummus was bad. You could just tell it was missing something (like, hmm, hummus?) This time though the hummus was great!
3/4 to 1 tsp. minced garlic (or one garlic clove)
2 cups (or 19 oz. can) garbanzo beans
4 Tbsp. lemon juice
3 Tbsp. tahini
1 tsp. salt
1 tsp. cumin
1/8 tsp. pepper
2 Tbsp. olive oil
Below is the hummus with my spinach sourdough crackers, but I actually found my favorite way to enjoy this is by dipping cauliflower in it- you must try it. One day I also tried dipping my crackers in both hummus & tuna salad and that was a good lunch!