Lebansese Hummus, a refrigerator STAPLE!

a20e0d00-3e4d-45b3-9246-b8abc98bab43_zpsac09ee3fSun-dried Tomato Humus? Jalapeño Hummus? Pumpkin Hummus? What the heck? Maybe I’m a purist, but these “bastardizations” of this Middle Eastern staple are on par with this new coconut water phenomenon. The food “manufacturers”, not chefs, take something so pure and flawless, then pump it full of sugar, sodium, and scientific oddities, that it becomes unrecognizable and lacking of all its original health benefits.

I don’t know who said it first, but ” keep it simple stupid,” or as my always witty father-in-law calls it, K.I..S.S.!

This is a great weekly recipe to make on Sundays and keep in the fridge all week. Dip pita, carrots, or any diced veggie in it for quick snack. Use 628add71-b823-40fd-9194-4636e106a150_zpsdf3674fdit as a spread on sandwiches or Burgers, like my Middle Eastern Burger, or stuffed into a Whole Wheat Pita with my Israeli Bulgar Salad. It’s a great kid-friendly snack to ease your mind as to whether or not your child is getting enough protein and fiber. As for us “Grown Folks,” the health benefits of the Garbanzo Bean (or chickpeas) are too many to list here. Check out this wonderful explanation of why its a great staple to have in one’s diet, especially if one has heart or cholesterol issues. Click Here.

Lebanese Hummus

1 can Low Sodium Garbanzo Beans, drained but liquid reserved (*See Chef’s tip below)
1/4 cup of Garbanzo Bean liquid
2 tbsp Tahini, (*See Chef’s tip below)c9ff8b13-8581-4035-be34-e77ac4c73c08_zps820cc4fe
2 tbsp Fresh Lemon Juice
2 tbsp Extra Virgin Olive Oil
1 clove garlic, minced
1/4 tsp Paprika
1/8 tsp Ground Red Pepper
1/2 tsp Salt, I use Sea Salt
* Chef’s Tip: Canned Garbanzos/Chickpeas
Always buy Low Sodium canned beans, and “No-Salt Added” tomato sauce. It removes the forced sodium, and allows you to control how much, or better yet, how little, salt you and your family eat.
*Chef’s Tip: Tahini
You can buy a can of Tahini at most grocery stores nowadays. Write the date you opened it on the lid, and store it in the way back of your fridge (the coldest area), where it’ll last a very long time. It’ll separate like PB, but give it a stir and its good to go. You can use it for Hummus, and also to make salad dressings and dipping sauces.


A. Combine all ingredients in a deep bowl. Using an immersion blender, combine until smooth.


B.  Combine all ingredients in Food processor and pulse until smooth.


C.  Combine all ingredients in blender, and process until smooth.

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