Homemade Hummus & Pita Sandwich

I tend to be of the belief that everything homemade tastes better than store bought.  I think it's because I know exactly what is going into the food and can practice our own quality control.  Fresh is usually better than canned, but sometimes canned is just more convenient.  This is the case in today's easy lunch idea.

Fresh Hummus & Pita Sandwich

1 can (15 oz. size) garbanzo beans (a.k.a. chickpeas), drained, but reserve liquid.  Do not rinse beans.
3 tablespoons olive oil
3 tablespoons reserved garbanzo bean liquid
1-2 cloves garlic (if the clove is small, go with two)
1 tablespoon almond butter
lemon juice from wedge of a lemon (maybe 1/8-1/4 of a lemon)
1/2 teaspoon kosher salt

pitas
cucumber slices
tomato slices
alfalfa sprouts
mint leave, optional

If there's time and I'm planning ahead, I prefer to buy dried garbanzo beans (chickpeas) and soak them overnight and then boil them the following day until done.  I honestly think they have a better flavor, but I'm rarely that organized for a lunch meal option, so I stock canned garbanzo beans.

Drain garbanzo beans, reserving the liquid.

Garbanzo bean liquid

Place garbanzo beans, garlic, olive oil, garbanzo bean liquid, and almond butter in the food processor.  Traditionally hummus is made with tahini.  We don't use a lot of tahini, but we almost always have almond butter on hand.  I think the taste of the almond butter is great in the hummus.

Blend until smooth.  You may need to add another tablespoon, or so, of olive oil or reserved liquid. 

Hummus makes a great veggie and/or chip dip too.

Hummus should look about like this.

Take pitas and lightly warm/toast.  I just throw mine on the gas cooktop and heat for a couple seconds.  Careful not to burn them.

Pita over the flame.

Transfer pita to a plate and spread hummus over entire pita.  Top with sliced cucumber, tomato, alfalfa sprouts, and mint, if desired.  You could definitely add some grilled chicken to your pita too for added protein.

Ready to eat!  Enjoy!