This recipe makes a ton (at LEAST the party size tub from the store), and has a delicious lemony tartness to it, which pairs extremely well with the cumin and roasted garlic flavors. It’s bursting with yummy flavor!
For extra fanciness (and who doesn’t want things extra fancy?) add a swirl of olive oil on top and fresh cracked black pepper before serving. If only I could dive right into my computer screen and eat this right now. Oh, scratch that, I still have it in my fridge! Huzzah! Be back in a jiffy… Yummmmmmmmm. I made this on Sunday for the week, mainly for veggie wraps. I also made a delicious snack of toast with hummus and sprouts on top, which, it turns out, was a great pre-run snack (now that spring is here, it’s really time for me to get back in shape. No more “bad weather” excuses). I’ve had it as a snack with blue corn tortilla chips, and, admittedly, have eaten it by the spoonful on multiple occasions, in addition to only a few moments ago, when I pass by the fridge (but what else is new?).
This recipe came from my friend Courtney. The original called for raw garlic and onion, but both of these ingredients tend to not sit well with me. So, I substituted roasted garlic paste for the garlic. If you don’t have any on hand, you can absolutely use raw garlic cloves, or use garlic powder. I used my food processor and kept it running for a longggg while, so it would be extra smooth, like store-bought. Any interesting recipes out there that use hummus as an ingredient? Please comment below if you have one!
