Creamy Balsamic Hummus
I love a good tangy hummus and I tend to like my hummus smooth and creamy. You can control the texture of your hummus when you are blending. My favorite way to use hummus is to mix it with arugula and avocado instead of using a salad dressing.
1 can garbanzo beans or 1 ½ cups cooked garbanzo beans
¼ cup water
3 tablespoons tahini
1 garlic clove
3 tablespoons fresh lemon juice
½ teaspoon Real salt or sea salt
2 tablespoons olive oil
2 tablespoons good quality Balsamic Vinegar
In food processor or high-powered blender, blend together the tahini, lemon juice, water, 1 tablespoon of the olive oil, and garlic until smooth. Add the sea salt, garbanzo beans, and 1 tablespoon of the vinegar and blend until smooth or to your desired consistency. You can keep the hummus a little chunkier at this stage by not blending thoroughly until smooth. Taste and add another tablespoon of vinegar if desired. I like using the full 2 tablespoons because I like it tangy.
Garnish with the remaining tablespoon of olive oil before serving. This hummus is delicious as a vegetable dip or use as a spread in sandwiches or on gluten-free crackers.