KJ Living Lively

Someone mentioned to me that the hummus that they were buying at the store was processed in a plant that also processed wheat.

I’ve been recently making my own hummus. It’s cheaper, it’s better, and it’s easier than you might think.

Given that it is also gluten-free, I thought I’d share!

This is probably the simplest of the recipes with which I’ve been experimenting (taken [and modified slightly] from one of my favorite cookbooks: The Peaceful Palate).

“Hummus is a creamy garbanzo pate that makes a delicious sandwich spread, or serve it as a dip with fresh vegetables….”

6 garlic cloves
2 Tablespoons finely chopped parsley
2 – 15 ounce cans of garbanzo beans
6 Tablespoons tahini (sesame seed butter)
4 Tablespoons of fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt

Place garlic and parsley in food processor (I actually use my blender) and chop into very fine pieces. Drain the beans, reserving the liquid. Add the beans to food processor along with the tahini, lemon juice, cumin, paprika, and salt. Process until smooth. The mixture should be moist and spreadable. If it is too dry – and it will be – add some of the reserved bean liquid to achieve desired consistency .

(I added between 2 and 3 Tablespoons of liquid)

Makes four cups.