Spicy Tuscan Hummus Without Tahini

Hummus is one of my "go to" dishes when I need to fix something in a hurry for company arriving soon, or if I need a healthy snack for the kids, or even for myself.

I've tried several recipes in the past but this one is my favorite.  I like the blended Mediterranean flavors and I find it comes out really smooth and creamy even if made in a blender and not a food processor.

For those purists who are wondering about the taste of this Hummus since there is no Tahini in the recipe, make this and decide for yourself.

 

 

Spicy Tuscan Hummus

 

 

 

 2 cans garbanzo beans( 15-18 oz size) drained...but reserve 1/2 cup liquid

1 teaspoon dried, crushed rosemary

4 cloves garlic, minced

1/4 cup Joe and Son's Tuscan Herb Olive Oil

1/4 cup Joe and Son's Sicilian Lemon Balsamic Vinegar

1/4 cup (or more if needed) garbanzo bean liquid

1/2 teaspoon red pepper flakes (amount should be determined by the heat you like)

salt to taste

 

In a blender, place the drained garbanzo beans and 1 tablespoon of liquid.  Blend on high for 2 minutes. Scrape down the sides of the container and add the rosemary, garlic,Olive Oil, Vinegar, red pepper flakes.  Add another tablespoon of liquid and blend  for another 2 minutes.  Stir the mixture with a spatula to make sure the garbanzos are being evenly pureed.  Continue to blend until the mixture is smooth and of a spreadable consistency.    If it is too dry, continue adding more liquid, 1 tablespoon at a time.

 

Taste and adjust the seasonings.  Add salt and more garlic and more red pepper flakes if you desire and mix well.

 

Chill before serving.