This is a great pantry dish, and versatile has never been a better word.
I use dried garbanzo beans (also known as chickpeas) because they are so much cheaper than the canned variety and I don’t care for the sludge canned beans come with.
(For every cup of dried beans, add 3 cups of water, soak overnight or for about 6 hours, boil gently until tender, about 1-2 hours)
Cook up a big batch, and freeze in ziplocks in the quantity needed for your favorite recipes. This hummus can be easily doubled or tripled for a party, or you can do some of each since it’s so cheap and simple!
Salt and Pepper
Cut pita bread in half, opening it up.
Cut each circle into 8 wedges, like a pizza.
Lay out on a cookie sheet in a single layer.
Drizzle with olive oil.
Sprinkle with salt & pepper.
(you could get creative with the seasonings if you want here.)
Bake at 350 degrees for 8-10 minutes, until golden and crisp.
4 WAY HUMMUS
1 cup garbanzo beans
2 T sesame seeds
2 T sour cream
3 T olive oil
2 T lemon juice
salt and pepper, to taste
Combine all in food processor until well blended.
Make base, then add 1/2 cup fresh cilantro leaves and pulse briefly.
ROASTED GARLIC HUMMUS:
Make base as directed, but add 1/4 cup roasted garlic
TOASTED SESAME HUMMUS:
Make base as directed, but top with 2 T toasted sesame seeds*
(you could also toast the seeds in the base.)
*To toast sesame seeds, put in dry skillet over med high heat and stir occasionally, until golden and fragrant.
ROASTED RED PEPPER HUMMUS:
Make base as directed, but add in one roasted red bell pepper.
(This one will be slightly thinner consistency than the others, so if you want you could add more beans or omit the oil.)