It’s January, which means I’m doing my annual diet reset. I don’ t do anything dramatic. I just incorporate more plant-based foods at the start of the new year to offset all the holiday indulgences. This is where Garlic Lemon Hummus comes into the picture. I end up making this more during January and February more than any other time of year simply because it is delicious, easy, and it is a simple way to swap out less healthy snacks, which still manage to enter the picture right around the end of football season.
If you don’t know, a basic hummus is made up of garbanzo beans, also called chick peas, tahini paste (which is made up of pureed sesame seeds), garlic, lemon, and olive oil. That’s it! This particular version I make really focuses on the garlic and lemon more so than other recipes might.
It’s a dip, so I end up eating it for snack with cut up veggies: steamed broccoli, baby carrots, celery, radishes, jicama, and cucumbers. My kids will actually eat their veggies like this, so it’s a big win win situation to have this on hand.
I also add it to pita bread as a spread when I make ratatouille and goat cheese sandwiches. The hummus adds a bit of plant-based protein, making the veggie only sandwich a little more satisfying.
You can also just eat it with pita chips, as my little kitchen helper likes to do when I’m in the middle of a photo shoot. Who can blame her?
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Garlic Lemon Hummus
Ingredients
- 2 (15 oz) cans garbanzo beans drained with liquid reserved
- 2/3 cup tahini
- 1/4 cup extra virgin olive oil
- 4 cloves garlic
- 1/4 cup fresh squeezed lemon juice (from 1-2 lemons)
- 1/8 tsp salt
- 1/8 tsp green za'atar
Instructions
- Open the cans of garbanzo beans. Drain the liquid in a Pyrex measuring cup and reserve it.
- Using the garlic press, mince one clove of garlic and set aside.
- Put the garbanzo beans, tahini, olive oil, 3 cloves of garlic, lemon and salt in the blender and blend at low speed.
- While blending, add the liquid back in to the consistency of your liking.
- When the hummus is blended to the desired texture, serve in a bowl and top off with a drizzle of olive oil, the minced garlic, and sprinkle with the green za'atar.
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