This week, I took on Diana Mistretta’s request to use garbanzo beans in a recipe. After trying a couple recipes, I settled on an easy five ingredient hummus recipe. Not only did it turn out great the first time around (it’s really hard to mess this one up!), but it can also be quickly packed in children’s school lunches or for you at the office.

Garbanzo Beans (15 oz can)
Garlic (1 clove, crushed)
Salt (1/2 tsp)
Cumin (2 tsp)
Olive Oil (1 tbsp)

(1) Open the can of garbanzo beans and pour the liquid into a separate bowl. You’ll keep this for later.
(2) Mix the garbanzo beans, garlic, salt, cumin and olive oil in a food processor or blender.
(3) Slowly add in juice from the garbanzo beans can you set aside. Add in as much juice until you get the consistency you want.

Spoon the hummus into the bottom of a mason jar, filling it about an inch. Cut vegetables (carrots, celery, cucumbers, etc) that you can stick in the jar too and dip into the hummus. So easy to take to work or school!

Here’s the inspiration for this week’s recipe: has another hummus version that has more ingredients and spices too. Give it a try if you’re feeling adventurous; though I think the five ingredients recipe is perfect quickly mix up on a Sunday night and eat for the rest of the week.