Andrea Cooley April 23, 2010Friday 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 pepperDirections: 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” I don’t care for hummus that much, but I like Marco’s!Log in to Reply I never thought I would like Hummus in any way after my only experience with it but this is an incredible recipe that I intend to share with the family on our next reunion! Thanks Marco!Log in to Reply Hummus, it is an acquired taste. Athenos roasted garlic is suitable with a box of Triscuit cracked pepper/olive oil. It is awesome. I like it. 🙂Log in to Reply It is awesome. I like it.Log in to Reply 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.Log in to Reply Thats My Dad!..(:Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.