Totally had a hummus craving. Luckily for me I have about 100 cans of chick peas in my pantry for some reason. My girl Dee just posted her recipe up on her new blog Deeliciously Healthy Eats so feel free to check that out too for more inside tips, tricks and pointers about hummus and how to make it. I also promised my sister's bff that I would post this for her. (Don't worry Maria next time I will bring hummus for you).
Hummus is an amazing snack in moderation because it is high in fat- boo. (Vanessa: Sorry, you are right, I forgot to mention that they are good fats like in avocados and such) You can customize hummus in many different ways too- toss in roasted red peppers, spinach, salsa, chipolte, cayenne and the list goes on. I actually grated up some seedless cucumber and added it. So fresh and delicious.
- 5 tsp of tahini paste (this is ground up sesame seeds, look for it in Asian markets or in the international food aisle. I have also spotted this where the jellys or nuts are sometimes)
- 1 can of chick peas (aka garbanzo beans), drained and rinsed
- 1 lemon, juice and zest
- 2 tsp of salt
- 2 garlic cloves, grated
- 1/2-1/4 cup of water
- extra virgin olive oil (for garnish)
- In a food processor or blender add everything except the water. Buzz it up until it breaks down a bit. Add 1/4 cup of water to start. Check consistency and taste. Thinner just add more water. The consistency will vary depending on how much lemon juice the lemon gave you or other flavor ingredients you used. You can eat right away or leave in the fridge to let the flavors marry a bit more. You can garnish by drizzling the top with a bit of oil, but that is up to you.