You CAN use canned beans...I use dehydrated. I also do not always use chickpeas...I use a variety of beans which makes each batch a bit different.
Food should be fun and exciting. We should NOT live to eat, but rather eat to live. Here's a base recipe for hummus that can be customized.
TIME: If you are using canned beans, 10 minutes. If you rehydrate beans, it will take a day to prep the beans before the 10 minutes of hummus creation. MY NEXT Blog post will explain cooking with dry beans.
Base Recipe:
2 cups of beans (if using a can, 1 can)
2 TBSP lemon juice
4-6 cloves of garlic (depends on size and your taste)
1/2 cup toasted sesame oil
1 tsp ground cumin
1/4 cup water
Directions:
Put ingredients in a blender/food processor. Pulse till a creamy consistency forms.
Put in an airtight container to store...or serve right away with vegetables or gluten free crackers.
Garnish with sesame seeds.
Add salt and pepper to taste.
Serving Suggestions:
As a dip for vegetables or gluten free crackers/bread
As a spread on a sandwich (add protein to a roasted vegetable sandwich)
