That's when it occurred to me that trying to duplicate good healthy recipes to taste like old unhealthy dishes was not the way to go at all. (Same goes for fake cheese and veggie burgers in my opinion) So I started from scratch and thought the recipe through and this is my latest evolved version. You will note the unusual addition of Dijon Mustard. I can't take credit for that. On a picnic this past summer with another McDougaller couple, we both brought hummus. Mine was good. Her's was fabulous...it was the mustard!
No Tahini Hummus
2 cans of no-salt added garbanzo beans, drained and rinsed
½ cup of hot water
1 – 2 cloves of garlic, minced or crushed
1 4 oz can of mild diced green chiles, drained
1 lemon, juiced
¼ tsp of ground cumin
¼ tsp of ground chili powder
1 – 2 TBS of Dijon mustard or Horseradish mustard
3 - 4 dashes of Tobasco Sauce (optional)
In a food processor or blender, blend beans until completely mixed. Add about ¼ cup of the hot water and mix. Reserve remaining hot water. (If needed at the end after all ingredients are added and the mixture is too dry, add more water until you like the blend. The hot water makes the hummus fluffier.) Now add the garlic and chilies and mix. Next is the lemon juice...add a little at a time until you get the consistency and flavor you prefer. Finally add the mustard, cumin and chili powder. If you like spicy, add the Tobasco.
Refrigerate for about an hour or more. The longer the better. Serve with your favorite vegetables for a dip. Can also be used for a nice spread for a veggie sandwich.
Depending on the consistency you prefer, you may need to add or cut back on the liquid ingredients or just add more garbanzos.