 |
Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 8 |
|
After years of perfecting this recipe, I think this one is a winner! It is always a great idea to whip up a batch at the beginning of the week to have on hand for sandwich spreads, or when you need a low-calorie snack! Hummus makes me happy. Ingredients:
1 (15 ounce) can chickpeas, drained (aka garbanzo beans) |
2 tablespoons garlic, minced (feel free to use 3 tbsp is you love garlic) |
1/2 teaspoon ground cumin |
2 tablespoons organic sesame tahini |
1 tablespoon lemon juice |
2 tablespoons extra virgin olive oil |
1/4 cup water |
1/2 teaspoon sea salt, freshly ground |
1/8 teaspoon paprika |
Directions:
1. Combine all ingredients in a food processor and process for 2-3 minutes. Place in a small container and refrigerate for 3-4 hours. Top with sprinkled paprika and serve with your favorite veggies (mine are cucumbers!) or pita chips.
|
|