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Beanalicious Hummus Trio

BY ELIZABETH BORELLI

Makes 3 cups

There’s no big secret to making good hummus. If you puree garbanzo beans in a blender along with a bit of salt, it tastes pretty good. Add some savory seasonings and you’ll quickly make your way to delicious.

Here’s a favorite basic recipe, but feel free to experiment by adding other ingredients (roasted red pepper, black olives, or fresh basil are my top picks). As I’ve said before: as with most bean dishes, it’s hard to go wrong.

Lots of hummus recipes call for tahini, which along with lots of olive oil can be heavier than the calorie conscious among us prefer.  This lighter version makes a nice alternative without any compromise on flavor. It’s a great dip for veggies or whole grain pita chips, and always yummy as a wrap or sandwich spread. This Beanalicious hummus trio fits the bill for kid-friendly, healthy and delicious!

Ingredients:

  • 3 cups garbanzo beans, precooked
  • 2 tablespoons lemon juice (fresh if available)
  • 1/4-½ cup water (to desired consistency)
  • 2-3 tablespoons walnut or olive oil
  • 1 teaspoon salt
  • 2 cloves garlic, minced; or 1 teaspoon powdered or granulated garlic

Options:

  • ½ cup roasted red peppers, homemade or jarred
  • 1 cup fresh basil leaves, loosely packed
  • 1/4  cup pitted, dried Kalamata olives

To cook beans: soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot; fill with water to 6 inches over the top of the bean blend. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1½ to 2½ hours. Drain and rinse.

To prepare hummus:  Add all ingredients to your blender or food processor and puree until smooth.

Store in the refrigerator for up to one week.

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