Ranch? Good on practically everything, right? Right.
Hummus? Delicious with carrots, pretzels, on a sandwich…or pretty much anything ranch is good on. I think we all know that ranch often adds a lot of calories and fat. Why not make RANCH HUMMUS to get the flavor of ranch with little fat and high fiber?
My thought exactly.
*I’m not going to lie, taking the “skin” off of each garbanzo bean is a little time consuming, but not a required step of the recipe. However, this step is what makes the hummus extremely creamy. If you choose to go this route like I did, I found it best to pinch the bean to remove the skin.
Once you get the hang of it, it goes pretty fast. Other than this step, making your own RANCH HUMMUS is extremely easy.
Now go grab your bag of veggies and enjoy your homemade ranch hummus!
Recipe Adapted from: 52 Kitchen Adventures
- 1, 15.5 ounce can garbanzo beans
- 3 tablespoons tahini paste, or Trader Joe’s Tahini Sauce (if you can’t find the paste)
- 1 tablespoon lemon juice
- 1, 1 ounce packet ranch seasoning mix
First, drain the garbanzo beans and reserve the liquid in a separate bowl. Second, remove the skins from the garbanzo beans (*See note above*).
Using your food processor, blend the drained garbanzo beans for approximately 1 minute. Next, add the tahini, lemon juice, and ranch. Blend. Add some of the reserved garbanzo bean liquid, 1 tablespoon at a time, until the hummus reaches your desired consistency. I used 3 tablespoons.
Cover and refrigerate the hummus until ready to serve.