- 2 cups garbanzos (cooked and drained)
- ¼ cup water (optional if thicker texture desired)
- ¼ cup lemon juice
- 2 garlic cloves
- 2 TB olive oil
- ½ tsp salt
- 2 TB tahini
- 2 TB kalamata olives
- 2 TB roasted red pepper strips
- Whiz garlic in food processor until completely minced. Add beans, water, lemon juice, tahini, and salt. Whiz until smooth. Adjust lemon juice and tahini for personal preferences. Add kalamatas and roasted red pepper strips. Pulse until incorporated. Allow to mellow at room temperature at least an hour before serving.
So good! This is another flavor combo I’ve wanted to try for some time but just procrastinated. I rarely measure when making hummus, so this was also a good opportunity to finally nail down a satisfying version. Omit the kalamatas and red peppers for a basic hummus. The options are endless for add-ins, so that will be an ongoing experiment. We served this with spinach bread sticks.
Cost: ~ $0.60 for 2 servings of the hummus + 2 servings of bread sticks. (amazing?!)
Also…. this is what my “recipes” usually look like these days. Random scribbles!
I’ve read that the way to achieve creamy dreamy hummus is to actually peel the skins off each garbanzo bean. Let’s just say I’m not that committed. I’m satisfied with this version for now. 🙂Tags: bread sticks, hummus, kalamata, roasted red peppers, spinach