Recently I’ve had a hankering for some new homemade snacks. This post from Diane’s Blog convinced me that making hummus is a simple process and that I should give it a go – thank you! I followed this recipe directly, as I was intrigued by the fact that it was oil free. The only shifts I made were omitting the parsley (which I didn’t have) and incorporating some paprika. I ate it just-now for a mid-afternoon snack and enjoyed how much fresher it tasted than packaged hummus. This will certainly stay in my snack rotation.
Hummus can be used in so many ways from veggies to crackers to wraps. I’ve recently been on a lightly-salted tiny cucumber snack kick, and this hummus was the perfect addition.
Steps & Notes:
- In a food processor, fully blend the following:
- 2/3 cup of plain greek yogurt (I used plain 2% Fage)
- 1 Tablespoon of tahini
- 3 Tablespoons of fresh lemon juice
- 1 large garlic clove
- 1 teaspoon of cumin
- Add 2 cups of cooked chickpeas and fully blend
- Adjust seasoning as necessary
- I added a sprinkle of tahini, a splash of olive oil, and some paprika
- Sprinkle with cayenne before serving
Thoughts for Next Time:
- Drizzle with olive oil and serve with fresh bread.
- Try adding various spices such as red pepper flakes and more paprika
- Include pine nuts both in the hummus and as a topping
- Spicy Black Bean Hummus (yum!)
- Edamame Hummus