Its very hard for me to find tahini (sesame paste) that is nut-free, so making homemade hummus isn’t easy. When my mom found this recipe in the Summer 2011 edition of Kraft’s What’s Cooking magazine, I was excited to give it a try. I’m usually not a mayo person so I cut it in half, but you can hardly tell its there in this recipe.
What you’ll need:
1 can (19 fl oz/540 mL) Chickpeas, drained with 2 tbsp liquid reserved.
1/2 cup Low Calorie Mayo (I used only 1/4 cup because I’m not a big fan of mayo)
4 cloves Garlic, minced
1 tbsp Lemon Juice
1/2 tsp Ground Cumin
4 cups Mixed Fresh Vegetables (carrots, cucumbers, red peppers, sugar snap peas)
Its drier hummus than most store bought ones, but it tastes pretty great. It has a nice tangy, garlic spice flavour to it. It would make a great sandwich spread as well.
Makes 16 servings – 2 tbsp dip and 1/4 cup vegetables each.
