We went through low sodium journey last couple of years. And that made me think about eating more. This is not authentic houmous, but something like that we can make with on hand ingredients.

From The Mediterranean Diet by Marrissa Cloutier and Eve Adamson

I love hummus! I used a lot of different recipes, but this one has been the most consistent and with plenty of flavor! This is a a basic recipe to which you can add different ingredients for different flavors, like roasted red pepper.

This is a modification of J. Kenji Lopez-Alt's Serious Eats recipe for hummus for our taste. It requires the use of a powerful blender to achieve the creamy texture of beans.The main modification is with the tahini recipe. We wanted more garlic and acidity in less tahini paste, and want a slightly larger kick of cumin.

I got into a Hummus on whole-grain crackers craving. Seemed expensive and not quite to my taste. So I came up with this.

I made homemade hummus from my own tahini paste since a couldn't find tahini in the super market. Simple and easy way yet you'll enjoy the natural healthy middle eastern taste.

No tahini? No problem. If you got any nut butter at home and you have a bullet/blender machine, this one is for you. *Keto and Type O diet friendly recipe.

Had a BBQ at my cousin Nigel Cole's house. A good teacher and and even better cook. This is one of his dishes.

The leftover bean juice can be used to add moisture. I used 2 tablespoons basil pesto, 1/4 cup Sun dried tomatoes chopped small, throw a handful of garbanzo beans on there and drizzle the Sun dried tomato oil to finish. 😋 I also have a recipe to prepare the garbanzo beans from dried it tastes so much better to use beans that you've cooked yourself.

This recipe was modified from a restaurant trick to get ultra smooth hummus by processing the tahini first with sodium citrate and ice water. The sodium citrate helps retain the emulsion between the tahini oil and lemon juice. Instead of using soaked and cooked chickpeas, ive modified the recipe to use 1 large can of precooked chickpeas for convenience, but they require further cooking to soften. I add a healthy dose of lemon because i like the tartness and I think rosemary really compliments the earthy flavors of the chickpeas, but this could be left out or substituted for other herbs and flavors.