Hummus is a great snack and makes a perfect dip for veggies. Remember, it’s not intended to be a meal; just use a couple tablespoons, just enough to get the flavor and a satisfactory snack. Make the veggies the staple.
SERVES 10
INGREDIENTS:
¼ cup fresh lemon juice
¼ cup tahini
1 small garlic clove, minced
2 tablespoons olive oil, plus drizzle of olive oil for serving
salt to taste
1 (15-ounce) can garbanzo beans, drained and rinsed
2 to 3 tablespoons water
dash of ground paprika
OPTIONAL INGREDIENT:
½ teaspoon ground cumin
PREPARATION:
1. In a food processor, combine lemon juice and tahini, and pulse for about a minute. Scrape sides and pulse again for a few minutes.
2. Add garlic, 2 tablespoons of the olive oil, the salt, and cumin if desired. Pulse for about a minute. Scrape sides of bowl and pulse again.
3. Add about half of the garbanzo beans and pulse until smooth. Check consistency and add a tablespoon of water as needed. Add more garbanzos and pulse again, stopping to add water as necessary. If the mixture is really thick, add a couple more teaspoons of olive oil.
4. Once all of the beans are blended and water has been added to make the desired consistency, scrape sides and pulse the mixture again in the processor for another 30 to 60 seconds to ensure a smooth and creamy hummus.
5. Transfer hummus to serving bowl. Circle a spoon around the top, creating a smooth, circular surface. Drizzle remaining olive oil (about 1 teaspoon) around the top. Sprinkle with paprika.
6. Store in an airtight container until you are ready to serve it.
NUTRITIONAL INFORMATION PER SERVING: 104.5 calories, 2.9g protein, 10.0g carbohydrates, 2.16g fiber, 0.0g sugar, 6.4g fat, 0.9g saturated fat, 0.0mg cholesterol, 130.2mg sodium