This oil-free, protein-packed, nutrient-filled dish tastes great at any time of the day, atop just about anything!
We tried hummus for the first time at Olive's in Toronto in 2006 after missing a flight back to the States, and it was love at first taste! This recipe is a healthy alternative to store-bought hummus and is surprisingly yummy and easy.
Makes 3 cups of hummus
1 cup dry garbanzo beans (or 2 8 oz. cans)
1 large red bell pepper
10 cloves of garlic
1/2 cup (packed to the brim) basil
1 medium meyer lemon
2 tsp salt
2 tsp black pepper
1 green chilli
2 tbsp za'atar spice
4 tbsp sesame seeds
(optional) 2 tbsp sundried tomatoes
(optional) 1 tbsp olive oil
Soak garbanzo beans overnight and pressure cook for 5 minutes. Alternatively, if using an InstantPot, follow the cooking instructions for garbanzo beans. Remove and let them cool.
Roast the red peppers in the oven on the broil setting for 10 minutes. Add garlic and the chilli, and cook for another 5 minutes.
In a blender, add, in order, the roasted garlic, red pepper, sundried tomatoes, sesame seeds, basil, chickpeas, lemon juice, salt, and pepper.
Blend and watch the magic! Then, top with za'atar and olive oil.
Heat up some of your favorite bread, lather on some hummus, and top with fresh avocado for a boosted avocado toast!
Warm up a pita, spread the hummus, add some greens and mozarella cheese
Use as a sandwich spread or dip with carrots and celery!