One of my favourite garden season lunches is fresh, raw veggies with homemade hummus. This recipe adds a little something extra to traditional hummus.
Hummus - Lucy
4 cups cooked garbanzo beans (or two cans).
3/4 cups liquid from beans (or water if using dried beans)
1/4 cup tahini
Juice from one lemon
3-4 tsp garlic
2 tsp cumin
1 tsp soy sauce
** Feel free to cut this in half. It makes quite a bit and I usually freeze half and eat half.
1. Drain garbanzo beans, if using canned. Reserve 3/4 liquid.
2. Place all ingredients into a large bowl (or blender or food processor).
3. Blend until smooth (I used an immersion blender but a food processor would be best - sometimes I just don't want to wash all the parts).
Taste and make sure everything suits your tastes and add more spices/garlic/liquid if necessary. Enjoy with pitas and fresh veggies.
Makes 3-4 cups.
**Sorry no photos - I took some but they were all blurry.