Prep 15 mins
Cook 0 mins
I grew up eating hummus and just love the stuff. I was pleasantly surprised recently when a friend informed me that it is included on WW, of course in limited amount! It can become addictive, but it may not be for everyone, tho it can grow on you....Of course, as most people know, it is a Middle Eastern staple, but is eaten by many people of many ethnicities. It is sometimes used as a spread in place of butter. Most use it as a dip served with pita wedges or crudites (veggies). It only takes 15 minutes to whip up, and 2 hours of chilling.
- Drain liquid from chick peas and save. Combine all ingredients, including 1/2 cup of saved liquid, in a blender (or food processor). I sometimes use the entire can -- if you do, you may need a little more of the liquid.
- Blend at high speed until smooth (about 3 minutes). If too thick, add small amount of the saved liquid and blend again till smooth.
- Chill covered, for a couple of hours.
- Serve with pita wedges or veggies (crudites).
I happened to have all the ingredients for this on hand and wanted to use up some of my sesame seeds. I had Good Seasons Italian dressing mix which is vegan so used that instead of the cheese garlic. I really like the taste of this and it's so easy. I used the food processor which didn't do a good job of breaking down the sesame seeds though. Next time I'll use the blender and blend the seeds first until they're smooth, then add the other ingredients. I think my processor is just too big for the tiny sesame seeds. I had to taste some before chilling, but I know it will be even better after it mellows for a while. A nice recipe.