Yummus

Name: Yummus
Prep time: 10 min
Total time: 10 min
Yield: 2-3 cups
Cuisine: Middle Eastern
Ingredients: 1 can(s) chick peas or garbanzo beans; 1/4 c lemon juice; 1/3 c tahini; 1/4 c olive oil; 1/2-1 tsp fresh minced garlic; 1/4-1/2 tsp cumin; salt and pepper to taste; 8-10 sun dried tomato halves, diced fine

By Tam D
@methodmaven

I made this recipe for "other people" -- crazy people who liked garbanzo beans ;D Then I tasted it, and wondered what was wrong with me all this time! I think my hummus recipe is yummy -- I hope you do, too. It's so delicious and easy I bet you never buy it ready-made again!!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

2-3 cups

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1 can(s)

chick peas or garbanzo beans
1/4 c

lemon juice
1/3 c

tahini
1/4 c

olive oil
1/2-1 tsp

fresh minced garlic
1/4-1/2 tsp

cumin
·

salt and pepper to taste
8-10

sun dried tomato halves, diced fine
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How to Make Yummus

Step-by-Step

Dump everything but tomato in a blender or food processor and whir until smooth.
Add sun dried tomato bits and pulse until combined.

Refrigerate in air tight container several hours or overnight.
NOTES:
1) Measurements are approximate -- I don't measure when I make this. Adjust any ingredient to suit you.
2) I use minced garlic in a jar for this recipe. I've used plain and roasted garlic, both are great.
3) Many variations are possible. If you like, try substituting roasted eggplant, roasted red pepper, Kalamata olives, artichoke, or jalapeno for the sun dried tomato, or experiment with combinations to find your favorite :)
4) You could eat this right away, but don't -- it's ever so much better if you prepare it a day ahead, and let the flavors meld overnight. It just gets better and better.
5) Serve with a variety of dippers, like bagel or pita chips, pretzels or crackers, celery and cucumber sticks, carrots, mini bell peppers or pepper strips... Enjoy!