photo: epicurious.com
With football season in full swing, there’s always a great spread of food to be found somewhere. I’m not really a buffalo wings girl (I prefer boneless) but I am a cheese lover so you’ll always find me near that part of the table. I know “football food” is often about eating what’s bad for you, but I sure don’t mind alternating with a healthy choice between eating a bunch of cheese. Onesuch food is hummus and what better hummus than a homemade one! Below I’ve included recipes for my two favorite kinds: Roasted Garlic and Sun Dried Tomato.
Roasted Garlic Hummus
• 1 can chickpeas/garbanzo beans (15 oz.)
• 2 tablespoons roasted garlic
• 1/2 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon oregano
Ingredients:
Preparation:
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments (i/2 teaspoon) until desired consistency.
Hummus can be prepared in advance up to two days if store in airtight container in the refrigerator. To serve, heat in microwave or on stovetop.
Prep Time: 10 minutes
Sun Dried Tomato Hummus
• 1 can garbanzo beans/chickpeas (15 oz.), drained
• 3 tablespoons sun dried tomatoes in oil
• 2 tablespoons roasted garlic
• 2 teaspoons parsley
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
Ingredients:
Preparation:
In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water until desired consistency.
Prep Time: 10 minutes
Recipe via: www.about.com
