Friday, June 1, 2012

Yum, Hummus

Hummus is definitely a go to dip, perfect for an afternoon snack or a party. Not only is it guilt free, it is also so easy to make at home and much better then store bought hummus. There are tons of varieties you can test out, but for now I just stuck with a classic garlic hummus. This healthy dip goes perfectly with some freshly made pita chips!

Classic Hummus Recipe
1 (15 oz.) can chickpeas (garbanzo beans), drained
2 cloves garlic, chopped
2-3 Tbsp. tahini (sesame paste)
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/2 tsp. cumin
pinch of salt and pepper (to taste)
1/4 cup water (or the leftover chickpea juice from the can)
optional toppings: more olive oil, chopped fresh Italian-leaf parsley, paprika (or smoked paprika), and/or toasted pine nuts

Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth.  Add in the water (or chickpea juice) and continue blending until it reaches your desired consistency.
Garnish with optional toppings, and serve or refrigerate.

Whole Wheat Pita Chips
4 whole wheat pitas
2 tablespoons olive oil
sea salt or kosher salt
Preheat the oven to 375 degrees. Using a knife or scissors, cut the pita into various triangles. After they are cut peel the two layers apart so the pita is thin. Spread pita triangles out on foil lined cookie sheets and brush each triangle lightly with olive oil. Don’t use too much oil or they will get soggy. Just give them a light brushing. Sprinkle with salt and bake them in the oven for 7 to 10 minutes or until crunchy.

Time to eat!

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