No-oil, no-tahini Hummus
with lemon, dill and garlic
Here is my basic go-to recipe for delicious hummus without oil and without tahini. If you use a high-powered blender like a Vitamix it comes out looking like, um, hummus--smooth and creamy. Use this as a guide for making your own unique hummus. My dad adds adobo chiles for a spicy kick. The sky's the limit. Use this stuff as a dip with whole grain crackers and veggies, or as an awesome sandwich spread. If you're really creative and awesome (which I know you are) you can even use it in homemade veggie burgers as your bean mixture.
So here we go...
1 can garbanzo beans, drained and rinsed
Juice from one lemon
1/2 small onion (or onion powder to taste--I use about 1 tsp if I don't use the raw onion)
1-2 garlic cloves, peeled (or garlic powder to taste--I use about 1 tsp if I don't go with raw garlic--it's green in the picture because it's a homemade garlic powder from a vendor at the Ithaca farmer's market that's mixed with basil)
1 tsp dried dill (or 2 tsp fresh if you have it)
Few tablespoons of water (about 3-4T)
Few drops of Bragg Liquid Aminos, or sea salt to taste (if needed)
(ingredients ready to go)
Put ingredients in your blender and mix away till smooth and creamy, adding water as needed to get that nice hummus consistency. I ended up using about 3-4 tablespoons of water to achieve this.
Refrigerate and eat within a few days. Bask in your greatness as hummus master.