No fuss hummus

We’ve gotten into a routine of “snack suppers” on Sunday nights, where we make a ton of appetizers and devour them ungracefully while we watch football. My son’s favorite? Hummus + veggies. We could surround him with quesadillas and spring rolls and pizza – and he’ll go for the baby carrots first.

For the longest time I would grab the pre-made hummus for a really silly reason: tahini. I rarely use tahini for anything other than hummus and convinced myself it was easier and more cost-effective to buy the pre-packaged kind. The irrational reasoning here is not lost on me.

Tahini is delicious. There are many uses for it.

But I am not good at finding them.

(Example: I tried to make a tahini fudge for a dinner with friends. We ended up eating emergency coconut ice cream instead.)

Enter my good friend Claire. Claire taught me how to make a no fuss hummus, sans tahini.  Most of the ingredients are probably in your kitchen already, and you’ll end up with twice as much hummus for half the price.

Claire is a genius.

No fuss hummus, just in time for gameday:

Ingredients

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• 2 cans garbanzo beans (1 drained + 1 undrained)
• 2 cloves garlic
• 1/2 cup olive oil
• lemon juice
• cumin
• sea salt

Directions

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Toss the garbanzo beans, garlic, and olive oil in a blender.  Pour in the juice from 1 lemon. Season with cumin and sea salt, and blend until smooth. (If you’re feeling spicy, squeeze in some Yellowbird Habanero.)

 

 

We serve our hummus with pita chips and assorted veggies, which we display in mismatched glassware. It makes us feel fancy.