Hummus

We love hummus around our house. It's a great protein when paired with a whole wheat pita. It's also a great inexpensive snack for company or even yourselves. Not to mention easy to make! If you don't want the carbs or eating it with pita or chips, try snacking on this dip with celery, broccoli or cucumbers!


Hummus
Yields: 4 cups

3 cups cooked chickpeas*
4 garlic cloves
1 teaspoon salt
2/3 cup tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/2 cup water

In a food processor, purée the chickpeas, garlic, tahini, lemon juice, oil, water, scraping down the sides, until the hummus is smooth. If the hummus is too thick try adding a little more olive oil or water in small increments. Salt and pepper to taste. Transfer hummus to a bowl, garnish and dig in!


Notes/Options:
*Cooked Chickpeas - I prefer to soak mine and the cook them in the pressure cooker. Way less sodium and just better for you, however, it you are in a pinch you can use canned ones. Just make sure to drain and rinse them first.

Hummus keeps well in an airtight container in the fridge for a week.

Try adding other flavorful vegetables and herbs, such as:

• Roasted Peppers
• Roasted Garlic
• Fresh Basil
• Rosemary
• Parsley
• Roasted Eggplant
• Paprika
• Jalapenos or other spicy peppers

Check out the Recipe Swap at Grocery Cart Challenge.