I recently taught a cooking with herbs class and I knew hummus had to be on the invite list. Hummus is kind of my go-to snack when we have company. I always have cooked chickpeas in the freezer that I cook from dried beans pre-measured in 1 cup amounts. It is incredibly easy to change the flavor of since chickpeas don’t have a strong flavor. I don’t normally have tahini on hand, but if you do and prefer, you can substitute that for the sesame seeds. Tahini is just ground sesame seeds, which you can make in your food processor, and while to stuff from the store shelf is smoother than I can get, I think the texture of my hummus is fine.
You could do many different combinations of fresh herbs, or even throw in a couple spoons of fresh basil pesto which is one of my favorite ways.
Hummus isn’t limited to just being a dip, you can also use it for a spread on sandwiches or wraps (I particularly like it paired with warm naan bread!).
HERB HUMMUS
1 cup cooked garbanzo beans
2 T sesame seeds
2 T sour cream
3 T lemon juice
3 T olive oil
1/2 cup fresh baby dill
1/3 cup fresh cilantro leaves
Place everything in the bowl of a food processor (or blender) and puree until smooth. Serve with pita chips, tortilla chips, or rice crackers.
Ingredients
- 1 cup cooked garbanzo beans
- 2 T sesame seeds
- 2 T sour cream
- 3 T lemon juice
- 3 T olive oil
- 1/2 cup fresh baby dill
- 1/3 cup fresh cilantro leaves
- .
Instructions
- Place everything in the bowl of a food processor (or blender) and puree until smooth. Serve with pita chips, tortilla chips, or rice crackers.
