Wednesday, October 10, 2007

Homemade Hummus

1 can garbanzo beans
5 T. tahini
½ t. sea salt
1/3 c. freshly squeezed lemon juice (1 ½ to 2 lemons)
2-3 cloves garlic
3 T. extra virgin olive oil
¼ cup water (more or less to achieve desired consistency)

Blend in a blender
Makes 2 ½ to 3 cups.
Store in fridge.

I love to use this on sandwiches instead of mayo/mustard. Spread it on toasted bread and top with tomatoes, sprouts, turkey and spinach. Yummy!

From Feeding the Whole Family

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