Here’s another money saver for ya. Once you buy the ingredients to make hummus the first time, most of them last for awhile.
It’s def a little more work, but I’m on the homemade trend now!
The past few weeks I’ve been scrutinizing my diet to make sure I’m getting everything I need, especially since I’ve been trying to work out on a more regular basis. I’m not a big fan of cooking meat, so I like bringing hummus with me to work for some extra protein to get me through the day.
Tuna helped me make this first batch, and we were quite proud of ourselves. 🙂
This recipe is adapted from one found on the Whole Foods website.
- 1 (15 ounce) can no-salt-added garbanzo beans
- 1 tbsp tahini (sesame paste)
- 2 cloves of garlic
- 1/4 cup water
- 3 tbsp lemon juice
- 1/2 tsp reduced-sodium tamari (soy sauce)
- 1/2 tsp ground cumin
- cayenne pepper, to taste
- 1 tbsp finely chopped parsley
- a pinch of red pepper flakes
Rinse and drain garbanzo beans.
Put garlic in a blender and pulse to roughly chop.
Add garbanzo beans, tahini, water, lemon juice, tamari, cumin, a pinch of cayenne, and blend until smooth.
Scoop into a bowl, cover and chill for an hour or so.
Mix in parsley before serving.
Thanks as always to Jenn for hosting What I Ate Wednesday!