HUMMUS - THE BASIC RECIPE

Use this recipe as a foundation for the proverbial dip you are likely paying too much for at the grocers. It only takes 5 minutes for a simple version familiar to classic chickpea and tahini hummus yet you can use any type of beans you like. The same goes for the seed or nut butter.

• Appetizer, dip, filling
• Prep time 10 minutes
• Vegan/Gluten/nut free
• Makes approx. 3 cups

 
INGREDIENTS:
Approx. 2 cups cooked beans or lentils         
2 large cloves garlic, smashed                 
1/3 cup onion, chopped
1/3 cup seed or nut butter
Juice of lemon, approx. 1/4 cup, or to taste  
2 tbsp olive oil, optional
1+ tsp cumin or spice of your choice such as smoked paprika, curry, herbs d' Provence...
1 tsp sea salt  
See Teri's Tips for variations...

TO SERVE:

Fresh herbs of your choice, minced
Drizzle with organic virgin olive oil
Freshly ground black, dried chili flakes and cayenne pepper, to taste
 
DIRECTIONS:
 

1. Combine all ingredients in a food processor and process till smooth; 2 - 4 minutes. 
   
2. Taste test and adjust seasonings then transfer to a serving platter or bowl.
3. Drizzle w/ quality oil, top as desired.

TERI’S TIPS - VARIATIONS:

• Approx. 1 cup roasted lemon; bell peppers; onions, sweet potato; beet; herbs...
• 1/2 cup sun-dried tomatoes; 1/2 cup olives - pitted
• 1 head roasted garlic pulp
• 1-2 roasted jalapeno, seeds removed if desired
• Add in anything your creative imagination inspires you to try
• This dip freezes well - save half for later enjoyment
  

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