As hummus is the new mayo, a girl who wants her sammy NOW shouldn’t be without it primed and ready to go on the refrigerator shelf.
But sometimes it happens. To the best of us. Like today.
Not easily daunted by this obstacle between me and my oil-free sandwich spread, yet also in a hurry (when she’s hungry, she’s hungry!) I eyed my trusty VitaMix perched on the counter from the morning’s green drink and seconds later was popping the lids off canned garbanzos and on my way to a batch.
Fastest hummus in the west
- 3 cans garbanzo beans
- 2 Tblsp crushed garlic
- lime juice – just pour it in for flavor preferences
- pinch of salt
- handful cilantro
Rinse and drain garbanzo beans. 2 canfulls go right into the VM. Pour in enough water to get things whirrable. Add the garlic and salt. Start blending and add water as needed.
With a Vitamix, she’ll get plenty pulverized which is why I save that thrid can of beans. They are tossed in after everything else is whirred up so that you can have some pleasing chick pea chunks in the mix. Same with the cilantro, add it toward the end.
This meets my qualifications for an ideal recipe. 5 or less ingredients. Except for the water, which I didn’t add to the ingredients. Forgive me! And you can add some tahini, which I find absolutely divine, yet use less occasionally because of the added fat. But hummus needs no added oil. Remember, the fat you eat is the fat you’ll wear. And don’t give me that cr*p about essential fats. Of course we need ’em, but not the refined, extracted, and defibered kind.
This could also be made in a blender that’s strong enough to be up to the task.
There you have it!