Hummus

When I was on my fun free diet, my new best friends ended up being sweet potatoes and hummus. I’ve always liked hummus but those two weeks where I was depraved of my normal diet made me really appreciate this chickpea dip. Hummus is versatile enough that you can use it as a spread on sammiches and wraps, but I end up eating the whole bowl before that could ever happen. Since I couldn’t eat gluten, I ended up using veggies as the vehicle to get hummus into my mouth. I think I like it more with veggies than I do with pita chips since it tastes ten times fresher that way (and probably ten times less the calories!)

PS, I find that the tahini (sesame paste) is 100% necessary!! Don’t go without it! I found mine at the local health food store.

Hummus

makes about 2 cups

1 can chickpeas (19 oz), drained and liquid reserved

1 tbsp tahini

1 garlic clove

1/2 lemon

1/2 tsp salt

1/8 tsp cayenne pepper + more for garnish

1/8 tsp chile powder

Throw your chickpeas, tahini, garlic clove, lemon, salt, cayenne, and chile powder into a blender or food processor and give it a whizz. Once it becomes a rough mixture, add in some of the reserved chickpea liquid. (for a 19 oz can I ended up having 1 cup of liquid reserved and ended up using half a cup of the liquid to get a chunky mixture).

Continue to slowly add more liquid until you reach your desired consistency. I usually make my hummus ultra smooth and spreadable, but in the pictures shown I decided to keep it chunky today. The chunkier you want your hummus, the less liquid you add and vice versa.

Transfer your mix into a bowl, and garnish with cayenne (or paprika!) powder. Chop up some cucumber sticks, or grab pita chips. Eat the whole bowl by yourself and feel like a glutton.

 

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