When we were back in Indiana for Christmas, my sister-in-law made hummus. She had given me a recipe several years before for homemade Israeli hummus and I’ve only made it a handful of times. But over Christmas it tasted so good that I wanted to share it with you!
This is delicious as a dip for fresh veggies such as sweet bell peppers, carrots or celery. I also love it with pita bread cut up in small pieces for handy dipping. I may be wrong, but I was thinking some people even use this as a spread on their sandwiches. It is a versatile and healthy dish!
Puree in mixer:
3 large garlic cloves, minced
2 cans garbanzo beans
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon cumin
1/3 cup tahini *If you can’t find this or don’t have it available, you can substitute 1/4 cup natural peanut butter — tahini is better, though *
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