What can’t you pair with hummus? Pita chips, pretzels, fresh vegetables, crackers–they’re all delicious with hummus. And while the grocery store has dozens of brands in a variety flavors, it can be hard to choose the best one.
This past weekend I attended a Relay for Life event in my hometown. (For those of you who don’t know, Relay for Life is a nation-wide fund-raiser to raise money for cancer research and to help remember the people who have lost their lives to cancer, are battling cancer, or are a cancer survivor. It’s an event that is near to my heart.) During the walk there was a team promoting healthy meals and healthy choices. It was a great chance to try out some healthy samples and to learn a few new delicious recipes. One of the samples they were giving out was hummus and fresh vegetables. It was so good I just had to share the recipe!
2 (15.5 oz.) cans of no-salt-added chickpeas, rinsed and drained
2 Garlic Cloves
1/2 cup of Water
1/4 cup of Tahini (Sesame Seed paste)
3 tablespoons fresh Lemon Juice
2 tablespoons Extra Virgin Olive Oil
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1. Place chickpeas and garlic in a food processor; pulse 5 times or until chopped.
2. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
Best if made one day ahead. Serve at room temperature with fresh cut veggies.
Hummus is great for snacking, to bring to work, to bring to cook-outs and for busy twenty-somethings on the go (just put it in some tupperware and you’re good). What’s not to love? And the best part? It’s healthy. So you don’t have to feel guilty about going back for seconds…or thirds.