This summer, I haven’t had much desire to cook anything at all. Dinners have consisted of things like cereal, take out, fruit, and my absolute favorite, hummus with veggies and pita bread. Between hot days, life-stresses, and a busy workout schedule, I just haven’t felt like making the time for a real meal. I mean, who really wants to turn the oven on in the summer? And since it’s mostly been dinner just for two this summer, the idea of cooking up a casserole has definitely not been at the top of my list.
With all the hummus we love to eat, for one, it starts to get a bit pricey. For two, I start to get sick of the plain-ol’ hummus flavor and just the few other varieties offered at the grocery store. So I decided to take matters into my own hands! I wanted to kick it up a notch with some of my favorite flavors (ie, Southwestern flavors). I also knew that I wanted to be able to throw this together inexpensively, easily, and quickly.
One thing that really irks me about most hummus recipes is the need for tahini paste. Honestly, my thoughts… it’s unnecessary. Running around $7-8 a jar, tahini isn’t necessarily in this mama’s budget, and I’m not sure I’d use it for anything other than making hummus. So I’ve decided to just do without, and I honestly do not notice a huge impact or lack of flavor. My hummus recipes always consist of just a few ingredients. A little garbanzo beans, garlic, olive oil, and other seasonings to taste.
I truthfully put this one together in about 3 minutes through the food-processor. Perfect for an impromptu get-together, a party appetizer, or to feed a starving spouse when you have no desire to cook a “real” meal!
1 can garbanzo beans + 1/4 cup liquid reserved from can
1/2 cup mild salsa
1 packet taco seasoning
1/2 teaspoon garlic, minced
- Combine all ingredients in a food processor or blender.
- Blend well for about 3 minutes or until smooth.
- Serve immediately with veggies, bread, or pita chips. Will keep in the refrigerator for about a week.