UNtraditional Hummus

"My Hummus is better than your hummus!" Okay, that might not be true, but I think it stands up pretty well to Athenos Hummus (or whatever kind it is that you can get in the grocery store)! This is the recipe that I stand by for great hummus. The difference between this hummus and regular hummus? It doesn't have tahini in it. Call me crazy, but I just don't care for the taste it brings to the dip. It also doesn't have Garbanzo beans in it. This hummus uses Great Northern beans as the base and my, oh my, does it make it divine! Seriously, if you've never tried it, you definitely should!!! 


I got on the hummus-eating bandwagon in April of 2010 when I became a strict vegetarian for a month. Strict meaning that I only ate raw fruits and vegetables...with the exception of hummus. During that month, I found some good recipes for variations of hummus (Thank goodness!) so I decided that I should share them with you! I'm going to do it one post at a time, so hang in there with me on this. :)

So here 'goes! If you like tahini in your hummus, more power to ya! But, if you're like me, here's the recipe for you!!

1 can (15 oz.) Great Northern Beans, rinsed and drained 
3 T. Lemon Juice
1 clove Garlic
Salt & Pepper, to taste
1 T. fresh Parsley (1 tsp. dried will work)
Olive Oil

In a food processor, combine the first 5 ingredients together; pulse until combined.  Turn the processor to blend continually and slowly drizzle olive oil in a steady stream until it's at creamy consistency. (I never really measure it, I just "eyeball.")  
For dippers, I normally use pita chips, carrot sticks, bell pepper strips, and celery.

Happy eating,

~HB~