Many years ago, I would sign up for coffee hour at the church we attended at that time. I was on a “diet” at that time to lose the baby weight that I had gained from both the Wee One and the Imaginative One. So I decided to bring a veggie tray with the typical ranch dressing and hummus instead of cookies and cake.
The lady who was in charge of the coffee hour was skeptical the first time I brought the veggie tray because she didn’t think people would go for the healthy dish rather than the typical sweet treat. The congregation went nuts over the veggies and hummus. It was a favorite anytime that I served it during coffee hour.
I still love hummus. It’s so easy to whip up and is great with raw veggies and/ or pita chips.
When I found this recipe for hummus a few months ago, I fell in love with the creamy texture of this hummus.
In June, we invited Hubby’s cousin and aunt to partake in our weekly Sunday dinner with us. His cousin and 3-year-old were visiting from Toronto. When I asked the 3-year-old if he wanted some carrots or celery, S. informed me that he only ate veggies with hummus. Since I had just made up a batch of the hummus, S. was delighted. In fact, S. ended up eating carrots and celery for his dinner instead of the taco bar I put out for dinner.
After Hubby’s aunt tried the hummus, she told me how much she loved this hummus.
Stars of the Recipe:
- 1 (15 oz.) can of chickpeas, rinsed and drained
- ¼ c. lemon juice (1 large lemon)
- ¼ c. tahini, well stirred
- 1 sm. clove of garlic, minced
- 2 Tbsp. extra virgin olive oil
- ½ tsp. cumin
- Salt to taste
- 2 to 3 Tbsp. water
- Paprika, for serving
- Blend the lemon juice and tahini for 1 minute. Scrape down the sides. Blend for 30 seconds longer.
- Add the garlic, olive oil, cumin, and salt. Blend for 30 seconds. Scrape down the sides. Blend for 30 seconds longer or until blended.
- Add ½ of the chickpeas. Blend for 1 minutes. Scrape down the sides. Blend for 2 more minutes or until thick and smooth.
- Add 2 to 3 Tbsp. of water while blending to get the perfect consistency.
- After tasting the hummus, add more salt if necessary.
- Serve with a drizzle of extra virgin olive oil and paprika in the middle.
This hummus will last in the fridge for a week. You could also freeze the hummus for about 3 months.
If you were going to prep for the week, you could make the hummus and then put portions in 4 oz. Mason jars. You could grab a jar with your favorite veggies. Or you could put a couple of tablespoons of the hummus in a bottom of an 8 oz. Mason jar. Fill it with carrot and/ or celery sticks. Instant veggie dippers – another grab and go snack for work or even play.
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I hope you have a great day. Thanks for reading my blog post.
Adapted from Inspired Taste