Classic Hummus

This recipe is very versatile – use it as a sandwich spread or as a dip with raw veggies or pita triangles!

This tasty and healthy bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This recipe is very versatile – use it as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.

Food as Medicine

Garbanzos, a great addition to an anti-inflammatory diet and beneficial for healthy aging, are an excellent source of fiber. This high fiber content can aid in improving cholesterol ratios, a key factor in cardiovascular health. Additionally, their fiber slows down absorption and helps prevent spikes and subsequent dips in blood sugar following meals, which is crucial for maintaining stable energy levels and overall health as we age.

5 cups cooked chickpeas or garbanzo beans (from three 15-oz cans, drained or 2 cups dried chickpeas, cooked)
¼ cup sesame tahini
2 tablespoons cold water
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
3-4 cloves garlic, chopped
1 tablespoon extra-virgin olive oil

1. Drain and rinse chickpeas, if using canned.
2. Combine chickpeas with remaining ingredients – except olive oil – in a food processor or blender container.
3. Blend to a rough purée texture adding a little more water if necessary. The mixture should not be totally smooth.
4. Scrape the mixture into a bowl.
5. Stir in the olive oil.