My Summer-Thyme Hummus is infused with the flavors or, well, summertime of course.
Fresh lemon, zesty raw garlic, sweet thyme, grape seed oil, white beans, garbanzo beans and plenty of bright lemon zest. This hummus can be prepared as a traditional dip – or thinned out a bit to be a creamy thick dressing to drizzle over salads and fresh summer veggies. I am in love with this recipe and hope you love it too!..
Thick or Thin. This past weekend I had my lovely blogger (and real life) friend Gena from ChoosingRaw.com over to film our very first duo video. You’ll see it later this week. Gena made an amazing raw hummus recipe that truly inspired me – and gave me a wicked craving for homemade hummus.
But Gena made it very clear that she likes her hummus thick! I’m actually kind of a thin girl myself. I love to drizzle smooth thin hummus over salads and use it more as a thick dressing – sometimes. Actually, I like hummus both ways – as with anything, it depends on my mood.
But don’t worry, you can easily modify this recipe to make the hummus thick or thin based on your preferences. Hooray.
Easy as 1, 2. This recipe rocks because it’s so gosh darn easy. Just add the ingredients and process! Pour and serve. You can also chill for a while if you like your hummus cool. You can use a food processor – or if you only have a Vitamix or blender like me – you can use that.
vegan, makes 4 cups
1/2 cup grape seed oil
1/2 – 1 cup lemon juice (start with 1/2 cup and add more if desired)
1 tsp lemon zest
8-12 small cloves garlic – raw
3 Tbsp fresh thyme
1 can garbanzo beans, drained
1 can white beans, drained
1/2-1 tsp truffle salt (or regular sea salt)- to taste
a few grinds of fresh black pepper
1 tsp agave (optional)
1. Add all the ingredients (note: start out with only half the written amounts of liquid – the oil and lemon juice) and begin to process the hummus – add more liquid – and salt and pepper as desired. Taste as you go. For thinner hummus use more lemon juice and oil. Thinner, less. You can also achieve a thicker hummus by processing the hummus in a food processor instead of a blender.
2. Pour. Serve! Or chill.