Oil Free Hummus

This is one of my favorite sauces, dips, topping, dressings to have on hand. It is so versatile to use in everything.

Makes 2 cups

2 garlic cloves

1 15-ounce can garbanzo beans (drained & rinsed) or 1 1/2 cups cooked beans if starting from dry

3 T tahini

2 T lemon juice

1/4 t ground cumin

1/4 salt

1/4 t paprika

1/4 onion powder

Place all ingredients in a blender.  Blend until smooth.  Add a little water if it is too thick.  For an extra creamy version, you can get the peels off of the beans before blending.

I use hummus for:

1. quesadillas

2. veggie dip

3. chip dip

4. sandwich spread

5. Potato topping

6. use in recipes

7. Salad dressing just add a little water and/or balsamic vinegar to thin

To use dry beans:

1. Soak 4 cups garbanzo beans for 12-24 hours.

2. Rinse and drain beans

3. Put beans in instant pot and cover with water. With beans you can only have the instant pot half full because they expand. I do this much in 2 batches. Set the instant pot to manual 25 minutes. Let it cool down naturally. You can use the liquid (aquafaba) for recipes.

4. I measure out the garbanzo beans in freezer bags.