Game Day Hummus
Once you see how easy it is to make your own hummus and flavor the way you want it, you may never buy store bought again. This recipe yields about 1 3/4 cups of hummus total. It's great as a dip or spread on sandwiches.
- 1 16-oz can chickpeas, no-salt added drained but liquid reserved
- 1 lemon juiced (about 2 Tbsp)
- 1 tsp garlic minced (about 2 cloves)
- 1/4 cup extra-virgin olive oil
- 2 Tbsp tahini
- 1 Tbsp white sesame seeds
- salt to taste
- ground white pepper to taste
- Place the chickpeas, lemon juice, garlic, olive oil, tahini and sesame seeds in a food processor and blend until smooth.
- Add the reserved chickpea liquid 1 tablespoon at a time to reach your desired consistency. Discard any remaining liquid. Season to taste with salt and pepper.
- Garnish with olives, diced red peppers or any other colorful vegetable or herbs. Serve with an assortment of fresh veggies such as carrot sticks, red pepper strips, celery, grape tomatoes and cucumber slices, or whole grain crackers.
- If using dried chickpeas (garbanzo beans), cook according to package directions and allow to cool. Use about 2 cups cooked chickpeas in the recipe above. Reserve some of the cooking liquid to help reach desired consistency.
- This is an easy recipe to adapt to add more flavor like olives, roasted red peppers or pine nuts. Just add to the food processor with the rest of the ingredients.
Calories: 83kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 168mgFiber: 3g
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