Easy Hummus

Healthier without the oil!

Ingredients

  • 2 cups garbanzo beans, soaked 24-36 hours
  • 4 tablespoons sliced jalapeno peppers
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • 3 cloves minced garlic
  • 1 tablespoon garbanzo bean soak water

Preparation

In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean soak water. Blend until smooth.

Comments

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queera@gmail.com writes: (August 16, 2007)

is this raw? I hope so….

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sterlingmf writes: (March 04, 2008)

Hi! I made this and I like it a lot!! I am not a big fan of tahini – acquired taste perhaps? And I had been enjoying a fat free hummus using canned chickpeas, so I was delighted to find this. The only difference I had was that I didn’t have any jalapenos – so I added some of my pico de gallo – which I am making constantly and eating with everything!

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rawkinrawmama writes: (July 03, 2008)

I just made this. Whoa! I put too much jalapeno…but it’s got one heck of a kick! Unfortunately I only had a can of organic unsalted garbanzo beans and no tahini and really wanted some….so, I used it. I am going to dip by carrot crackers into it! Thanks!

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silent_advocate writes: (July 26, 2008)

Does anyone know if your standard bulk or prepackaged (not canned, obviously) garbanzo beans are raw? And are they digested well after just soaking? I am really not open to the idea of sprouting beans…

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