Last week, Sabra voluntarily recalled their hummus due to possible Listeria monocytogenes contamination. In light of this recall and Kim’s post last week about buying in bulk, I thought you all would enjoy an easy recipe for homemade hummus.
By using dried chickpeas and making your own tahini from sesame seeds, it’s possible to avoid all packaging and I give you props for that! But, if you go the easy route with canned chickpeas and store bought tahini you’ll end up with an aluminum can and glass jar which can be legitimately recycled, not just downcycled like the plastic containers used to package hummus.
This recipe is for a basic, traditional hummus but I encourage you to get creative by using different beans or adding ingredients. Below are a few of my favorite combinations.
- roasted red pepper
- roasted garlic
- sun-dried tomatoes and basil
- chipotle and lime
- black bean and basil
A Simple, Basic Hummus
A traditional hummus for dipping chips and veggies or spreading on wraps, sandwiches, and burgers. Spice it up with add-ins like roasted garlic or sun-dried tomatoes and basil.
- 2 cups chickpeas (drained and washed)
- 1/3 cup tahini
- 1/4 cup lemon juice (juice of 1 lemon)
- 4 cloves garlic
- 1 teaspoon salt
- 2 tablespoon water or liquid drained from chickpeas
- Mince the garlic.
- Process all ingredients, including add-in, with a food processor until you get the texture you want.
A Green Routine http://agreenroutine.com/
If you’ve recently purchased Sabra hummus, please take a minute to review the recall information on the FDA’s website
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