Looking for a realistic snack option for getting more veggies in your daily routine? Something that you can flavor uniquely each time you make it? Something with RVer friendly ingredients – meaning there aren’t many and most do not need to take up the coveted room in your tiny fridge? Something satisfying and filling, yet healthy? Then, today’s hummus recipe is for you!
- 1 can garbanzo beans or chick peas, drained and rinsed well
- 1 clove raw garlic
- 3 + T olive oil
- 1/2 a lemon’s juice
- additions of choice: dried herbs, fresh herbs, Spring onions, etc.
Put all ingredients (except additions) in a blender and blend well. Test the consistency, if you like it a little fluffier, just add a little purified water and blend again. Keep adding until you achieve the consistency you like. Once finished, stir in additions or just place them on top. Serve with cut up veggies for a great side dish for your lunch or dinner, or as a snack. We love it with cukies, carrots, celery and raw beets.
You will notice that I keep out one main ingredient in this hummus recipe, and that is the tahini paste. Typically hummus is made with it, but as an RVer, tahini is just not something I am going to keep in the tiny refrigerator space that I have to work with. So, I omit the tahini and enjoy the hummus just the same. Also, tahini is the most expensive part of the recipe, so leaving it out makes for a cost effective version too! It’s a win-win in this home on wheels!
I love this hummus recipe because you can get a lot of flavor with minimal effort and ingredients. I always have garlic, lemon, olive oil and salt. Having a can of chick peas around is easy too! And then I can add any additions I have to it to really add to the flavor. Plus, any time I can encourage eating more vegetables, I am a happy camper.
Thanks for joining us for another Self Care Sunday!