humus

I’m not sure if you’ve heard this before, but I? Don’t like beans. Just not a fan. Never have been.

However, as a parent, it’s been my mission to not pass on any of my random food aversions, to my kiddos.

And in this instance, I need to pat myself on the back… My kids? Love beans. And I mean they really, really love beans. We pretty much have some sort of bean for every taco tuesday, bean burritos regularly for lunch, and include beans in all sorts of soups and chilis.

They’re favorite bean dish, though, has to be humus. As a family we love greek food. Gyros, souvlaki chicken, avgolemono, briami, tzatziki, you name it, if it’s greek, we’ll eat it. And, humus by far is the favorite. If we don’t have homemade humus and a healthy side of pita, it’s not greek night. Colin loves it so much, he’s the self proclaimed household humus taster, who must taste each batch I make before I serve it, “just in case.”

This recipe is a little different, in that it doesn’t have tahini as an ingredient. I created it, as often recipes are, by not having a key ingredient on hand, and having to substitute… and in this case, the substitution far out weighed the original.

Ingredients:

2 cans of organic garbanzo beans, rinsed and drained

juice of 3 lemons

3 large garlic cloves

1/2 cup sesame oil

2 tsp sea salt

Directions:

Place all ingredients in a food processor and blend until combined and smooth.

Find your designated household humus taster, and make sure it’s up to snuff, “just in case.”