I admit it, I am lazy. I love buying pre-washed organic lettuce, lounging around with a good book and buying pre-made hummus. Hummus is one of the easiest and healthiest spreads to make. There are loads or recipes out there and many are delicious. Although I like tahini (raw if you can find it) I don’t always have it on hand so here is my no-tahini version, which is perfect to use when making Wild Rice Stuffed Peppers.
2-15 oz. cans garbanzo beans/chick peas, rinsed (choose BPA free lining such as Eden)
1/4 cup chopped red pepper (optional)
2 cloves of raw garlic (or 5 cloves, roasted*)
1 tsp. organic lemon zest (please use organic since you are eating the peel)
1 Tbs. olive oil, unrefined and organic if you can find it
2 Tbs. lemon juice
1/2-3/4 tsp. sea salt
1 tsp. parsley, dried
dash cayenne pepper
Place garbanzo beans, red pepper, garlic, lemon zest, lemon juice, olive oil, water, herbs and 1/2 tsp. salt in blender or food processor. Blend on high adding more water (or olive oil) as needed. As you blend scrape down hummus. Taste and adjust seasonings and remaining 1/4 tsp salt if needed.
*To roast garlic: place aluminum foil on baking sheet and put several peeled cloves from 1-3 heads on foil, drizzle with olive oil, sprinkle with salt and pepper and loosely close foil. Bake for 40-60 min on 375 degrees, checking for how soft you like them.
Keep well and eat well.