BEST HUMMUS, EVAH!
with Whole Wheat Pita chips
Recipe by Chef Sheri Davis
from the Chickin Feed Primer | a useful companion for modern families
Prep Time: 20 minutes Cook Time: Zero Yield: 10–12 servings
Food Groups Included: Grain/Bread/Pasta | Veggies | Protein
Utensils Needed: food processor fitted with metal blade (or blender), rubber spatula
2 – 15 oz cans garbanzo beans/chick peas (our favorite!), drained
2 Tablespoons Tahini paste (a sesame seed product)
3 Tablespoons roasted garlic cloves, peeled (or 1 Tablespoon roasted
2 Tablespoons cumin, ground
3 Tablespoons lemon juice (one large lemon)
Whole Wheat pitas to make chips
Step 1. In food processor, put drained garbanzo beans, Tahini, roasted garlic,
cumin, salt, and freshly ground white pepper.
Step 2. Blend and puree until smooth, stopping and scraping the bowl with rubber spatula several times.
Step 3. Add lemon juice when smooth. Don’t add lemon juice too soon – you’ll have chunky hummus.
Step 4. Serve with pita chips and veggies.
I like to sauté my pita bread on both sides in a little butter to crispy it up a little.
Hummus makes a great spread for sandwiches or whole wheat tortillas, flatbreads of all flavors, wrapped with black olives, sprouts, lettuce, tomatoes, roasted tomatoes, thinly sliced cucumbers. Great for packing a lunch!
Make different spreads for sandwiches or wraps: avocado, seasoned avocado with light sour cream or cream cheese, chopped cilantro, hint of lime, and tomatoes.
Puree leftover cooked beans and add ﬂavorings or sour cream. Spread on tortillas or pitas, or serve with crackers as a dip.
Make hummus spread – add sprouts, tomato, chopped lettuce, cucumber slices, shaved carrots, black olive slices, roasted peppers, cooked or jarred artichokes.
And the list goes on…