Hummus is probably one of my favorite snacks. For a brief period, when I lived by myself and didn’t feel like cooking all three meals, I ate hummus and crackers for lunch or dinner all the time. It’s something light and involves no fuss. Or dishes. I like that.
I am a big fan of hummus with crackers (I love the Kashi TLC’s) or in a veggie wrap/pita…or even just a scoop of it on a salad. It also works well as a spread on sandwiches.
I discovered that it is way cheaper to make than to buy…and you can do pretty much whatever you want with it-it’s almost impossible to screw it up.
You can even make sweet potato hummus (shout-out to Becca for introducing me to this awesome idea!)
I am a huge fan of garlic, lemon and a little spice in my hummus.
Anyway, here is how I make it, I’m not the best at measuring things out, so these are just guidelines-do what suits your tastes!
- 1 (16 oz.) can of chickpeas (you can also use the dry beans and soak them…I used the canned to save time)
- a bunch of parsley-about a tbsp.
- 2 cloves garlic
- 1 1/2 tbsp. Tahini
- 1 tbsp. lemon juice
- 2 tsp. Spanish Smoked Paprika-keep in mind, a little goes a long way.
- a few dashes crushed red pepper
- sea salt and black pepper to taste.
Open your can of chickpeas and drain.
Chop garlic and parsley.
Place all ingredients in food processor. Blend until smooth.
*Note: I was lazy and didn’t want the extra dishes, so I used my walnut chopper and a fork to mash everything together in a large bowl, it was a bit lumpy, but I liked the added texture*
Serve with your favorite crackers, veggies or pita…or by the spoonful to your mouth.
If you’re having company over, drizzle with extra virgin olive oil and arrange with veggies/pita on a platter-they’ll love you forever!
Hummus should last for about a week, covered and refrigerated.
Have a great day everyone!