OHHHHHH we’re HALFWAY THERE….
(name that song!)
Yes, ladies and gentlemen, we are halfway through Lent.
(how did that happen so fast?)
And to celebrate, I’m making hummus!
White Bean Hummus.
I don’t mean to brag, but I make amazing hummus.
This Mediterranean spread seemed super daunting to make at home until a family friend brought it to the house one day many, many years ago. When he told me how easy it was to make, I decided that I was going to try any make it.
After several attempts (and a bunch of tinkering), I cracked the hummus code
1. Use white beans. They blend up super creamy, which means less oil.
2. Use white vinegar. The flavor is super clean, which adds tang (but doesn’t add any strong flavor).
3. Use hot sauce. Because who doesn’t love spicy food?
Three simple things that equal amazing hummus at home.
Oh, and did I mention that it is cheaper and healthier than store-bought. (yay!)
And all you need is a food processor.
In the bowl of a food processor, add in a can of drained, rinsed white beans.
Toss in minced garlic, white vinegar, salt, pepper, and hot sauce. Turn on the food processor and blend until smoothed. With the food processor running, add in some good olive oil. When the hummus is smoothed, turn off the food processor and taste. Adjust seasonings as necessary! (I always add more hot sauce)
Portion out into a bowl and serve with veggies or pita chips.
Definitely a perfect Lenten snack!
- 1-15oz can of white beans, rinsed and drained
- 3 cloves of garlic, chopped finely – more or less depending on your taste
- 1½ tablespoons of white vinegar
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 1-2 tablespoons of good olive oil
- Hot sauce of your choice
- Add rinsed, drained white beans, garlic, vinegar, salt, pepper, and as much hot sauce as your heart desires.
- Puree – add olive oil until you reach the consistency you desire.
- Taste and adjust seasoning – add salt, pepper, and extra hot sauce.
- Serve with pita chips, raw veggies, or use as a spread for sandwiches and wraps!