A few weeks ago I opened a new bakery for the company I work for. I gave up sugar to try to stop eating the assortment of baked goods that beckoned to me each day, taking healthy snacks to work instead. This hummus is one of those snacks: quick to make, easy to snack on, filling and healthy. The homemade version tastes much better than storebought and you can tweak the recipe to suit your tastes, adding more or less garlic and lemon juice.
Enjoy as a dip with vegetables or baked tortilla chips, or spread on toast or a sandwich.
Makes about 2 cups
15oz can chickpeas (also called garbanzo beans)
2 tablespoons sesame seeds
2 teaspoons olive oil
2 tablespoons lemon juice
1 small garlic clove, peeled
1/2 teaspoon cumin
salt to taste
dash of paprika
1 tablespoon olive oil
- Remove 1 tablespoon of liquid from the can of chickpeas and discard. Add chickpeas with remaining liquid to a food processor or blender.
- Add sesame seeds, 2 teaspoons olive oil, lemon juice, garlic and cumin and blend until smooth, about 1 minute.
- Season with salt to taste and transfer to a bowl. Drizzle with 1 tablespoon olive oil and garnish with a dash of paprika.
Recipe source: British Girl Bakes