Fresh & Quick Hummus
Not only is this hummus super quick to make it is really tasty too! The tahini sauce adds the sesame, garlicky flavor you love in a good hummus. The lemon juice brightens up the flavor with just enough acid. It is easy to make for impromptu guests or for your family. My kids love to snack on it with crunchy veggies or pita chips. I like to serve it for lunch or dinner with some raw and some grilled veggies for a different twist. Who knew grilled asparagus could taste so good with hummus?
- Yield: 6 people 1x
- Category: Appetizer, Lunch, Side Dish, Snack
- Cuisine: Mediterranean
Ingredients
- 1 15 oz can Organic Garbanzo beans (drained and rinsed)
- 1 8 oz package fresh cilantro leaves
- 2 T Lemon juice (freshly squeezed)
For Garnish
- 2 t Extra Virgin Olive Oil
- 2 t Sweet Paprika
Instructions
- Place the drained and rinsed garbanzo beans in the bowl of a food processor fitted with the standard blade.
- Add the tahini sauce to the food processor bowl and add the lemon juice.
- Close the food processor and pulse the garbanzo beans, tahini sauce and lemon juice until a smooth consistency is reached.
- Carefully transfer the hummus to a serving bowl.
- Using the back of a soup spoon, make a small well in the top of the hummus, sprinkle the top of the hummus with paprika and drizzle with extra virgin olive oil.
For Roasted Asparagus
- Preheat your oven to 400℉.
- Arrange the asparagus in one single layer on a baking sheet lined with parchment or a silicon baking mat.
- Drizzle the asparagus with the avocado oil and sprinkle with salt and pepper.
- Place the baking sheet in the oven and roast the asparagus for approximately 15 minutes until it is bright green and tender.
- Remove the baking sheet from the oven and arrange it on a platter with the hummus in the center and the asparagus around the out side of the bowl of hummus. Arrange your other favorite raw cut up veggies around the hummus, serve and enjoy.
- The prepared hummus can be covered and stored in an airtight container in the refrigerator for up to one week.
Fresh & Quick Hummus – Not only is this hummus super quick to make it is really tasty too! The tahini sauce adds the sesame, garlicky flavor you love in a good hummus. The lemon juice brightens up the flavor with just enough acid. It is easy to make for impromptu guests or for your family. My kids love to snack on it with crunchy veggies or pita chips. I like to serve it for lunch or dinner with some raw and some grilled veggies for a different twist. Who knew grilled asparagus could taste so good with hummus? – Organic Garbanzo beans (drained and rinsed), fresh cilantro leaves, Lemon juice (freshly squeezed), For Garnish: Extra Virgin Olive Oil, Sweet Paprika, , Place the drained and rinsed garbanzo beans in the bowl of a food processor fitted with the standard blade.; Add the tahini sauce to the food processor bowl and add the lemon juice.; Close the food processor and pulse the garbanzo beans, tahini sauce and lemon juice until a smooth consistency is reached.; Carefully transfer the hummus to a serving bowl.; Using the back of a soup spoon, make a small well in the top of the hummus, sprinkle the top of the hummus with paprika and drizzle with extra virgin olive oil.; For Roasted Asparagus: Preheat your oven to 400℉.; Arrange the asparagus in one single layer on a baking sheet lined with parchment or a silicon baking mat.; Drizzle the asparagus with the avocado oil and sprinkle with salt and pepper.; Place the baking sheet in the oven and roast the asparagus for approximately 15 minutes until it is bright green and tender.; Remove the baking sheet from the oven and arrange it on a platter with the hummus in the center and the asparagus around the out side of the bowl of hummus. Arrange your other favorite raw cut up veggies around the hummus, serve and enjoy.; The prepared hummus can be covered and stored in an airtight container in the refrigerator for up to one week.; ; – – Appetizer – Lunch – Side Dish – Snack – Mediterranean – Dairy Free – Gluten Free – Low Carb – Paleo – Vegan – Vegetarian