Hummus, a Middle Eastern novelty, is common place in my California kitchen. Although this bean spread features cumin and coriander spices, I have discovered a number of variations on this theme. Dill Hummus is one of them. Also note that white, black, and pinto beans make great bean spreads as well.
Middle Eastern Hummus
makes about 2 cups
- 1 - 15oz can garbanzo beans/chickpeas, drained
- 1-2 crushed garlic cloves
- 1/2 teaspoon Braggs’ Liquid Aminos
- 3 Tablespoons lemon juice
- 1 Tablespoon olive oil
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
Puree all ingredients in a food processor or blend until creamy. If consistency is too thick, add a little water. Eat w/ celery sticks, cucumber slices, or in lettuce/spinach roll-ups with tomatoes, red onion, sprouts, and cilantro (Eat with 1/2 cup yogurt for 1/2 protein and some balsamic vinegar for added flavor.)
When you discover a delicious combination, make enough for a couple of days! Share with friends.
Dilly Dilly Hummus
makes about 2 cups
- 1 - 15oz can garbanzo beans/chickpeas, drained
- 1-2 crushed garlic cloves
- 1/2 teaspoon Braggs’ Liquid Aminos
- 3 Tablespoons lemon juice
- 1 Tablespoon olive oil
- 1-2 teaspoons dried dill
Directions: see above