This is another guest post by Maggie Sloan, nutrition school graduate from Alabama, who has been vegan since January 2011.
Hummus is one of my all-time favorite foods! When I saw this recipe for hummus in The Veggie Queen cookbook, I had to make it. Hummus is also simple to make. All you have to do is throw everything into a food processor or blender and it’s done. This recipe is fantastic! I have never seen a hummus recipe that uses Bragg liquid aminos. I think it really adds a lot of flavor. This hummus doesn’t have any added oils like most store bought hummus. Talk about saving calories!
2 cloves garlic
1 1/2 to 2 cups garbanzo beans
2 tablespoons sesame tahini
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1 dash of cayenne pepper
1 tablespoon reduced sodium tamari or Bragg liquid amino acids
2 to 4 tablespoons water
Put garlic in food processor to be sure that it gets well chopped.
Whir for about 15 seconds.
Add the remaining ingredients, blending until it’s the desired consistency.
If it seems too thick, add more water or lemon juice.
You can enjoy this simple dish as a dip for fresh veggies or pita bread, or add it to a sandwich. Either way, you’ll love it. If not, well, you might just be crazy!