I love hummus. Creamy, yummy hummus. You can pair it with anything – pretzels, cucumbers, carrots, pita chips, on sandwiches, peppers, your spoon, whatever. I’ve always wanted to play around with different flavors.
I don’t use tahini paste in mine and I honestly can’t taste a difference. I like my hummus really creamy and not too chunky. It took me a while to find a good recipe for a creamy hummus, but I’ve tweaked a few I’ve used and wanted to share mine because sharing is caring!
*2 15 oz cans of chickpeas (aka garbanzo beans), drained (I guess you could cook your own!)
*2 cloves of garlic (can be minced or not – your food processor will probably mince them pretty well if you use whole cloves)
*1/4 cup olive oil
*3 tablespoons of your favorite pesto (I love the store bought brand at our grocery store) plus a little more to top if you’re bringing it to a party and want to let people know what’s in it
*2 tablespoons lemon juice
*1 teaspoon ground cumin
*1/2 cup of water
*1 teaspoon salt
*Combine all ingredients into your food processor and blend until your desired texture. That’s it.
A friend of mine was helping me out A LOT with Dylan when I was pregnant so I jarred up some for her, too. I put some pesto at the top so she knows what’s in it. I would suggest doing that at parties because there’s pine nuts in there and you don’t want anyone having an allergic reaction.