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Fresh & Quick Hummus

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Not only is this hummus super quick to make it is really tasty too! The tahini sauce adds the sesame, garlicky flavor you love in a good hummus. The lemon juice brightens up the flavor with just enough acid. It is easy to make for impromptu guests or for your family. My kids love to snack on it with crunchy veggies or pita chips. I like to serve it for lunch or dinner with some raw and some grilled veggies for a different twist. Who knew grilled asparagus could taste so good with hummus?

  • Author: Chimp Media
  • Yield: 6 people 1x
  • Category: Appetizer, Lunch, Side Dish, Snack
  • Cuisine: Mediterranean

Ingredients

Scale
  • 1 15 oz can Organic Garbanzo beans (drained and rinsed)
  • 1 8 oz package fresh cilantro leaves
  • 2 T Lemon juice (freshly squeezed)

For Garnish

  • 2 t Extra Virgin Olive Oil
  • 2 t Sweet Paprika

Instructions

  1. Place the drained and rinsed garbanzo beans in the bowl of a food processor fitted with the standard blade.
  2. Add the tahini sauce to the food processor bowl and add the lemon juice.
  3. Close the food processor and pulse the garbanzo beans, tahini sauce and lemon juice until a smooth consistency is reached.
  4. Carefully transfer the hummus to a serving bowl.
  5. Using the back of a soup spoon, make a small well in the top of the hummus, sprinkle the top of the hummus with paprika and drizzle with extra virgin olive oil.

For Roasted Asparagus

  1. Preheat your oven to 400℉.
  2. Arrange the asparagus in one single layer on a baking sheet lined with parchment or a silicon baking mat.
  3. Drizzle the asparagus with the avocado oil and sprinkle with salt and pepper.
  4. Place the baking sheet in the oven and roast the asparagus for approximately 15 minutes until it is bright green and tender.
  5. Remove the baking sheet from the oven and arrange it on a platter with the hummus in the center and the asparagus around the out side of the bowl of hummus. Arrange your other favorite raw cut up veggies around the hummus, serve and enjoy.
  6. The prepared hummus can be covered and stored in an airtight container in the refrigerator for up to one week.

Hummus can me served in many ways. Here are some of my favorites, I love to use it when making a calzone or pizza in place of tomato sauce as a sort of “white sauce“. Just spread the stretched dough with hummus and top with your favorite veggies and or mixed olives, drizzle with avocado oil. Place in a 450℉ oven for 10-12 minutes and enjoy. This also works well for calzones, spread the hummus on half of the stretched dough, top with veggies and or mixed olives and fold the dough over and crimp the edge closed. Brush the dough with avocado oil and bake in a 450℉ oven for approximately 15 minutes until golden and crisp. You can also use hummus in lettuce wrap sandwiches instead of mayonnaise. Sometimes for a quick snack, I will spread hummus on a few slices of turkey, arrange a few baby spinach leaves on top, roll them up and eat them. It is tasty, satisfying and fast.

More Tips


 Fresh & Quick Hummus – Not only is this hummus super quick to make it is really tasty too! The tahini sauce adds the sesame, garlicky flavor you love in a good hummus. The lemon juice brightens up the flavor with just enough acid. It is easy to make for impromptu guests or for your family. My kids love to snack on it with crunchy veggies or pita chips. I like to serve it for lunch or dinner with some raw and some grilled veggies for a different twist. Who knew grilled asparagus could taste so good with hummus? – Organic Garbanzo beans (drained and rinsed), fresh cilantro leaves, Lemon juice (freshly squeezed), For Garnish: Extra Virgin Olive Oil, Sweet Paprika, , Place the drained and rinsed garbanzo beans in the bowl of a food processor fitted with the standard blade.; Add the tahini sauce to the food processor bowl and add the lemon juice.; Close the food processor and pulse the garbanzo beans, tahini sauce and lemon juice until a smooth consistency is reached.; Carefully transfer the hummus to a serving bowl.; Using the back of a soup spoon, make a small well in the top of the hummus, sprinkle the top of the hummus with paprika and drizzle with extra virgin olive oil.; For Roasted Asparagus: Preheat your oven to 400℉.; Arrange the asparagus in one single layer on a baking sheet lined with parchment or a silicon baking mat.; Drizzle the asparagus with the avocado oil and sprinkle with salt and pepper.; Place the baking sheet in the oven and roast the asparagus for approximately 15 minutes until it is bright green and tender.; Remove the baking sheet from the oven and arrange it on a platter with the hummus in the center and the asparagus around the out side of the bowl of hummus. Arrange your other favorite raw cut up veggies around the hummus, serve and enjoy.; The prepared hummus can be covered and stored in an airtight container in the refrigerator for up to one week.; ; – – Appetizer – Lunch – Side Dish – Snack – Mediterranean – Dairy Free – Gluten Free – Low Carb – Paleo – Vegan – Vegetarian