Friday recipe: hummus

Hummus is my favorite dip to go with fresh veggies or to spread on sandwiches in place of mayo. There are lots of flavors (roasted-red pepper, garlic, cracked pepper) at the grocery store, but it’s actually really easy to make! All you need is a food processor or blender to mix the ingredients. Check out this recipe from DMU’s very own Marco Torres, kitchen lead in Summerfield’s Cafe on campus!

Marco’s hummus (halved for a family-size portion)

4 cups garbanzo beans, drained
4 oz. tahini (ground sesame seeds, typically sold in jars in Asian food sections or stores)
1 tsp. lemon juice
3.5 oz. chipotle peppers
1 sprinkle of salt
1 sprinkle of pepper

Directions:
Blend all ingredients in a food processor.

Find this recipe and learn How to do just about anything in the Spring issue of DMU Magazine.

What’s your favorite thing to eat with hummus?

6 responses to “Friday recipe: hummus

  1. Thanks Andrea and for even posting pictures.. I just love hummus and if only it wasn’t quite so fattening would eat it everyday! Lovely with raw veggies cut up or good in hot toasted pitta bread with salad. Or even just on toast with cheese on the top.

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