We are a big hummus-eating family: Plain, garlic, roasted tomato, pine nut….we like them all!
Well, except for my son, he does not like hummus. In fact, we have to be sure that we’re not eating hummus too close to him because the smell makes him gag a little. I’m sure you can imagine how much fun his sisters have had with this little fun fact.
He WANTS to like hummus since the rest of us do, but instead he eats his veggies with ranch. The other day he says, “Hm, maybe I’d like hummus if it tasted like ranch.” And hence, the quest to make ranch hummus.
We thought we were coming up with something incredibly creative and new. Google it, and you’ll see lots of recipes for it. We got over the realization that, again, there is nothing new under the sun, and then went ahead and chose a recipe to make.
This is also the first time that we have ever made hummus from scratch. And can I tell you- it is so incredibly easy and fast.
Here’s how we did it:
1 can of garbanzo beans, rinsed
1/2 tsp. minced roasted garlic
1 packet of dried ranch
1/2 lemon, squeezed (watch out for the seeds!)
olive oil to taste
We processed the beans until they were super fine, then added the rest of the ingredients to taste. I’d maybe say to start off with 1/2 packet of the dried ranch and then go from there. We didn’t end up putting a whole lot of olive oil in ours– so it’s a bit stiffer than the packaged hummus.
Sadly, Asante didn’t end up liking it, but I’m proud of him for thinking up and trying something new!
For another of our fall-like, perfect for Thanksgiving appetizer ideas, check out the pumpkin hummus we made a couple years ago!