Hummus is a really handy food. It is an almost perfect replacement for peanut butter. I think that it is more balanced and more nutritious, and healthier too.
The main disadvantage is that it does not keep quite as well. You can usually keep it unrefrigerated for a day or so.
Hummus is great spread on rice-cakes, wheat-free bread, in rice-wraps, or on anything you can spread it.
- 1 can chick peas
- 1/2 cup tahini (sesame seed paste)
- 1/4 cup olive oil
- 1/2 lemon
- 3 cloves garlic*
- 2 tbs. tamari* (choose a wheat-free brand)
- 1/4 tsp chili powder*
- 1 tsp curry powder*
- 1 tsp sage*
This simple recipe can be made by hand or in a food processor. The directions are for making it by hand. If you decide to use a food processor, use the directions below as a guide for the order in which you add the ingredients to the food processor. Turn the food processor on when the directions say mash.
- Drain the chick peas, place in a medium-sized pot
- Scrape off some zest (outer skin) from the lemon and add that.
- Squeeze the lemon, add juice and pulp (but not seeds).
- Add oil, tahini, and all optional ingredients except garlic.
- Mash ingredients into a fine paste. A potato masher works well.
- Fry garlic until golden-brown.
- Add garlic and mix in.