I was so excited about sharing this recipe with you all. I love making hummus. It’s such a great protein source for me being vegan and it is so versatile – make the base and add your favorite add-ins. I will share the base recipe that I make and provide some suggestions on different flavor combinations that work well. This is such a great staple dip for bbq’s, outdoor parties, cocktail hours or to have in your fridge as a dip or spread for sandwiches.
You can use canned garbanzo beans but for a superior flavor – buy dried and soak overnight like I did here.
2 cups of dried chickpeas
2 teaspoons of salt
1 teaspoon of baking soda
2 tablespoons of tahini
3 cloves of garlic
1/3 cup of water
1/4 cup of olive oil
2 tablespoons of ground cumin
Place your dried chickpeas in a large bowl and cover with cold water. Store in the refrigerator overnight. The next day, drain and rinse really well. Place them in a pot with enough water to cover them over with an inch or two over the beans. Add the salt and baking soda. Bring to a boil and then reduce the heat to a simmer. Cook for approximately 45 minutes or until you can easy pinch the bean in between your fingers. Then drain them well and rinse with cold water. Let them cool for about 30 minutes.
Once cooled start the process. Into your food processor, add the garlic cloves and process until broken down. Then add the beans, tahini, water, olive oil and ground cumin. Process until creamy smooth.
Horseradish – add 2-4 tablespoons
1 handful of cilantro leaves and juice of one lime
2 tablespoons of Sriracha sauce (or more if you like)
Jalapeño (1-2 seeded or not)
1/4 cup of roasted red peppers (drained)
Kalamata olive (pitted) 1/4 cup
Add the mix-ins to process until smooth. Serve or refrigerate immediately.
Mileage for the week:
Sunday 8 miles at 8:08 pace
Tuesday hill work 5 miles 8:11 pace
Wednesday treadmill 4.11 at 7:40 pace (National Running Day)
— Knead to Cook