It's Possible to Live on Hummus

Hummus is my new mayo, miracle whip, veggie dip, and dressing, and boy do I wish I'd discovered it years ago. Sure I'd buy it ready-made from the store every once in a while or order it as an appetizer at Mazza. I indulged in plenty of hummus last year when I was visiting the Middle East, but I never knew it was so versatile. Or maybe I've just become more creative now that my food options are more limited.

The biggest problem I first found with making hummus is that the recipes were too lemony. And one even burned my mouth, there was so much garlic! So I gave up for a while. Then I tried again and the texture was too thick and lumpy. Well, I finally found the perfect combo. If this still isn't your perfect combo, keep at it and make it work for you.

1 can chickpeas (or 2 cups soaked and cooked chickpeas)
1/4 cup tahini
1 tablespoon lemon juice (or add more if you so desire)
small handful parsley
2 cloves garlic
1 tablespoon extra virgin olive oil (or substitute with coconut oil)
Approximately 1/4 cup water, depending on the texture you prefer
1/2 teaspoon sea salt
1 teaspoon cumin

Blend all ingredients in your Blendtech. It's so much smoother and creamier with the extra water, but maybe you'll want to add it gradually to the blender until it's the consistency you like. I usually double this recipe, but make it in two separate batches since the blender can only handle one batch at a time. Then I put half the hummus in the fridge and half in the freezer, and then I'm set for about two weeks if it's just me eating it.

Lately I've been eating my hummus on sprouted tortillas with lettuce, cucumber, and tomato. I can attest that it is possible to live on hummus.

How do you eat your hummus?