My hummus recipes are different each time I make them. I’m hardly concerned with exact measurements for this all-purpose dip/spread/delight. The base of garbanzo beans is the only constant.
Whatever I happen to have on hand is what goes into the mix. Today, I had a small handful of raw spinach and a few marinated artichoke hearts, so I threw them into the VitaMix with 1 cup cooked garbanzos (cooking liquid reserved), 2 cloves of garlic, 2 tablespoons tahini, juice of half a lemon and a pinch of sea salt. I shake in a little bit of Penzey’s Fox Point seasoning and some dill but you can use whatever herbs and spices are on hand. Blend until smooth, adding the reserved cooking liquid ( about 1/4 cup) to get the desired consistency. If I’m feeling decadent, I may add splash of some really good olive oil.
Serve with cut vegetable sticks in mini clay pots for a fun presentation or to make it more kid-friendly.
© 2012, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post