Try making hummus at home; you will never return to the store-bought! This works great as a dip for crackers, warm pita, and fresh vegetables, or it can be used as the perfect spread for a sandwich, wrap, or to top a whole-grain bowl.
1. Combine the drained chickpeas, lemon juice, garlic, salt, tahini, and ice water in a food processor or high-speed blender. Process for 5 minutes, stopping occasionally to scrape the sides of the bowl, until the mixture is creamy and no chunks of any ingredient remain.
2. Using the opening at the top of the blender or processor, slowly add olive oil while the machine is running. Add more ice water if more creaminess is desired. Taste and adjust for extra salt or lemon juice.
3. Transfer to a serving plate, top with desired garnishes, and enjoy!
Optional Garnishes: paprika, cumin, or sumac*
Chef's Notes: Sumac is a common spice found in middle eastern cooking. It is made from ground, dried berries of the wild sumac flower. It contains a tart, tangy flavor. You can find this spice at most supermarkets in the spice aisle.
Per Serving: 107 Calories, 3.1g Carbs, 1.4g Protein, 1.6g Saturated Fat, 150mg Sodium
This recipe was adapted from cookieandkate.com