Hummus, the perfect snack food: low fat, high protein and fiber and very, very affordable! I mean, what’s not to love? You can easily make this at home, make a LOT of it and freeze it and change it up fifty million ways to suit your tastes. I could go on and on about hummus but I’ll just let my recipe speak for itself. This is a good “basic” recipe, feel free to tweak to your likings. Oh, and for those unfamiliar with tahini it is simply made of sesame seeds that have been pureed to the consistency of peanut butter. You can easily find this in an ethnic section of a large grocery store.
Hummus makes a lot
- 2 cans chickpeas rinsed and drained (gets the extra sodium off of them)
- 2 cloves of garlic roughly chopped
- 1/2 cup tahini
- 1/4 cup sour cream (optional, you can use yogurt or omit altogether)
- 1/4 cup lemon juice (or more to taste)
- 2 TBS freshly chopped parsley
- 1/3 cup water (more or less depending on the consistency)
- 2 TBS coriander
- 1 TBS cumin
- 1/4 tsp cayenne pepper (wasn’t spicy at all)
- S&P to taste
Add all the ingredients to a food processor and puree for a good 5 minutes adding more water if necessary. Check for seasonings, adjust (more lemon, more salt, etc) and puree for another minute or two. Done! This makes A LOT of dip and recipe can be halved but this freezes well so why not make extra???
