Lemon Garlic Hummus Without Tahini

lemon garlic hummus without tahini
This recipe is wildly adapted (a.k.a. did not follow directions!) from Taste of Home's Lemon Garlic Hummus. Click here to view the original recipe. I never seem to have tahini on hand. For some reason it never seems to make the grocery list. Chickpeas, on the other hand, are plentiful in the pantry.

I was too lazy to get out the food processor; it is quite a chore to clean up, so I used a blender. The blender method works, but at one point, I think I smelled smoke. Next time I will probably just use the food processor as instructed. Also, I decided to go with the healthier olive oil rather than canola.

I thought the results were delicious. I spread some on triscuits as a snack, and the rest I stuffed between a pita for lunch. This recipe is extremely adaptable. You can use more or less of any ingredients to make it more palatable. Try it out, and let me know what adaptations you made!

Note: If you want to make your own pita bread, you must check out Artisian Bread in Five Minutes post: 100% Whole Wheat Honey Pita on the Gas Grill. You may also want to check out the lastest bread baking books Healthy Bread in Five Minutes a Day and Artisian Bread in Five Minutes a Day.

Yield: 1-1/2 cups
1 serving (1/4 cup)
Calories: 324 ♥ Fat: 29g (3 g saturated fat) Cholesterol: 0 Sodium: 309 mg Carbohydrate: 14 g Fiber: 3g Protein: 3g

Lemon Garlic Hummus

  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 1 can garbanzo beans or chickpeas, rinsed and drained
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  1. In a food processor (or blender), combine the oil, lemon juice, beans, garlic and salt; cover and process until smooth.
  2. Transfer to a small bowl.
  3. Serve with pita bread or your favorite cracker (triscuits!!). 

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