Hummus is a great canvas to try new and different flavor combinations to suit your personal tastes. There are countless possibilities and you will save in the process . I enriched my recipe with fresh zucchini from the garden and caramelized onions. Garbanzo Beans or chick peas are rich in potassium, iron, protein and dietary fiber. They also contain Vitamin B6 and magnesium. Paired with some fresh veggies and whole wheat pita bread or toasted tortillas and you have a wonderful spread and smiles to that do the same from the first bite! I even threw in some fried hog jowl to pair with the country-feel that beans alone can create!
2 c. thinly sliced zucchini*
2 c. thinly sliced yellow onions*
1 15 oz. can Garbanzo beans, rinsed and drained
1 tbsp. Tahini
3 small sprigs of Lime Thyme
4 cloves garlic, pressed or finely minced
1 tbsp. butter, optional but recommended
1 tbsp. olive oil, plus more for drizzling
In a large saute pan over medium high heat, melt butter and add olive oil.
Once hot, add zucchini, onions, thyme and garlic.
Cook for about 2 minutes or until fragrant and reduce heat to medium.
Continue to cook, stirring periodically, until reduced to about 1 1/2 cups and the onions are golden , about 25 minutes.
Remove sprigs of thyme.
Meanwhile, puree or mash Garbanzo beans in a small bowl, this will be very thick, but the veggies will lend its creaminess when combined.
Once veggies have cooled just slightly, combine them with mashed garbanzos in a folding fashion, drizzling in some olive oil and stirring with rubber spatula until incorporated evenly.
Transfer to serving bowl and drizzle with more olive oil if desired. Makes about 2 cups.
I served this dish at room temperature.
*I used a mandolin for super thin, super easy slicing!!