I got the idea to make hummus from Women’s Health magazine, which was offering tips on what to do with Thanksgiving leftovers. I took their idea and made it my own, (mainly because I didn’t have any Thanksgiving leftovers to work with) and here is what I ended up with:
I started with the hummus. Here is what you will need: 1 can garbanzo beans, ¼ cup red pepper (about half of it), 3 garlic cloves (don’t have to be fresh), 1 tbsp sesame seeds OR tahini paste (sesame seed paste), 1 tsp salt, 4 tbsp lemon juice, 3 tbsp olive oil, ¼ tsp cumin, and ¼ cup water from the garbanzo beans (after you boil them).
Here is what you do:
1. Boil water for garbanzo beans. Once boiling, dump can in and leave in until they are floating. Save ¼ cup of this water for later on.
2. If using sesame seeds, dry roast them in a pan over medium heat for 5-8 minutes, or until brown. Be sure to shake them in the pan or they will burn.
3. Dry roast red pepper using same pan and flame for 5 minutes.
4. Put the garbanzo beans, pepper, sesame seeds OR tahini paste, water, oil, salt, cumin, lemon juice, and garlic into food processor and process until you get a smooth texture. The red pepper gave me trouble here, so make sure the red pepper pieces are near the bottom–close to the blades.
5. Put in bowl and let chill for a few hours to get the right consistency.
This was hands down the easiest and tastiest recipe I have made thus far! It only took about 10 minutes once the water for the beans was boiling. Plus, hummus can be used for a lot of different things: on sandwiches or as a dip for veggies and crackers, both of which I plan to eat this week.
Making the sandwich takes less than 5 minutes as sandwiches go. Two pieces of wheat bread, the hummus, turkey (I prefer Cajun-roasted for a little bit of spice) and sprouts and you’re done.
Now you have lunch ready all week!