This Hummus Will Make You Happy :)

Recipe:  Basic Bad Breath Hummus (But Who Cares When It Tastes This Good?) 


2 cans* drained and rinsed garbanzo beans or equivalent of soaked and cooked garbanzos
juice of 1 lemon
4 cloves garlic
salt, to taste
olive oil, minimal (less than 1 t)
about 2 T sesame tahini, to taste
1-6 T broth (add to desired consistency)


Process in food processor until smooth, but NOT runny.  Will keep in the fridge for about a week in an airtight container.  Use as a dip for rice or nut crackers or fresh cut veggies.  Or, use it to make Amazing Avohummus Sandwiches, see below.


This recipe is very flexible, which is what makes it so very fun.  The basic recipe for traditional chickpea hummus works wonderfully, but substituting one of those cans of garbanzos for small adzuki (also called aduki or azuki) beans leads to a smoother, less starchy, purple hummus that is lovely and a little bit lighter-feeling.  Other beans would work too, though I haven't tried too many other varieties since I've sort of fallen in love with the adzuki-garbanzo mix and experimenting with add-ins to the traditional garbanzo variety.  You can change the flavor by adding different herbs and spices (try spicy chili flakes or savory rosemary) and roasted vegetables (red bell peppers, New Mexico green chiles, sun-dried tomatoes).  


The other amazing thing about this recipe is that you can use almost no oil--and probably could leave it out altogether if you wanted to.  In order to make the mixture smooth, use the tahini, lemon juice, and the broth (I use my homemade veggie stock, but you could also use a purchased broth), and process well in food processor.  I put all of the ingredients (including whole, peeled garlic cloves) in the processor together (no need to mince anything first).


*Note on canned beans:  use Eden Organic canned beans, if possible.  Their cans are made from BPA-free materials that won't leach into the food they're holding so you can feel good about what you're eating, even though it's from a can!  Those who have time--soak dried beans overnight with small piece of kombu (edible kelp), throw out soaking water, rinse, and cook until done before beginning recipe.


Recipe:  Amazing Avohummus Sandwiches
2 slices Udi's Chia-Millet bread, toasted (or other gluten-free bread)
1/4 organic avocado
2 T hummus
salt and pepper to taste
1/2 inch of organic cucumber, sliced very thin
2 large organic green leaf lettuce leaves


Spread thick layer of avocado on toasted bread and follow with layer of hummus.  Add salt and pepper to taste.  Layer a few thin slices of organic cucumber and then a double layer of green leaf lettuce.  Delicious!