A tangy hummus without tahini, that features a variety of spices, lemon juice, and garbanzo beans. Perfect for dipping crackers, chips, and pita bread.
I remember the first time I had hummus. It was the summer after Forrest and I started dated, and he was shocked to hear I had never had hummus and pita chips, a snack he oft had growing up. We immediately went to a Fresh Market (don’t ask me why — I think that’s the only time we’ve ever gone to that store) and bought a container of hummus and a bag of Stacey’s pita chips.
And since that moment, I have loved hummus. It’s rare to find our refrigerator without it in there! I’ve loved experimenting with the kind we buy (my favorite is roasted red pepper…which, as you can probably tell by now, I’m pretty much obsessed with all the time), and it’s a snack I don’t mind Jack eating a good amount of.
For awhile now, we’ve been wanting to try our hand at making it at home, and we thought that Super Bowl Sunday would be the perfect time to test it out. Now, you may know that tahini is a main ingredient in most hummus recipes. We couldn’t find it at Smith’s yesterday, so I decided we could just make it ourselves — how hard could blending sesame seeds and olive oil be?
Famous last words. It turned out kind of disgusting, and our first batch of hummus was ruined. Not sure what went wrong (though we have a suspicion our sesame seeds may have been kind of old), but we definitely will be using the store bought kind from now on!
Anyways, Forrest still wanted to make some hummus, so he decided to try a recipe without tahini. I’m sure there are hummus purists out there that would cry at the thought of this, but for everyone else that may not have tahini, can’t have tahini, or just don’t feel like buying it, this a fun recipe. It’s a little different than some hummus that I’ve had, but I thought it was pretty delicious! I imagine most people own all the spices in this, so you don’t have to go to any great lengths to make it — the easier, the better, right?!
- 1 can garbanzo beans, or chick peas
- 1/4 cup liquid from garbanzo bean
- 1/4 teaspoon cumin
- 1/2 teaspoon rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 Tablespoon lemon juice
- 2 Tablespoon olive oil
- Place all ingredients in food processor and blend until smooth, or about three minutes.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.