This hummus is so good, the pugs and I became bandits to post it for you.
Don’t worry, I didn’t illegally chop down any Christmas trees; but I did snip some holly tips from a neighbour’s overgrowing shrub whilst walking the dogs tonight – earning us the name The Christmas Bandits in our neighbourhood.
Sitting here now, I have no regrets…and neither do the pugs.
I’m so excited to use this recipe for my holiday potlucks. Prop a sprig of herb just so and it appears as though a Christmas tree is protruding from the delectable dip. Nice touch Martha.
I was also delighted to finally implement all the tips I learned from my video with Yash, founder of Vancouver-based hummus co. Yummus. He was spot on with using the same water you cook the beans with. The result? The creamiest hummus I’ve ever made! Here is a simple hummus recipe you can fancy up with herbs, or just enjoy straight up, like a real bandit.
Ingredients ~ Keep in mind you will want to be flexible with how much water you use based on how creamy you like your dip.
1.5 cups of cooked chickpeas (learn the nutritional benefits of cooked vs canned)
Approx 1/2 cup of the water used to cook the beans
1/4 tsp of Himalayan sea salt
2 tbsp olive oil
juice of 1 small lemon
2 tbsp tahini (I used raw, only cuz I had it)
1 large clove of garlic, minced
pinch of cumin
As you’ll see in the video, Yash recommends pureeing the chickpeas and the water before adding the rest of the ingredients. Do that, then add the rest of the ingredients and blend well. I used my mini food processor for this one, so if you want it super creamy, use your VitaMix or blender.
Taste it when you’re done, and season to taste. You may want to kick some ass with extra garlic, or satisfy your salty tooth by adding another pinch of Himalayan. Do it up!
Here’s a pic of the cheesy mistletoe I made with the remnants of my crime.
Happy Holidays everyone!
The Christmas Bandits (Jenny, Sir Winston and Miss Dionne)