Hummus

I decided to try making hummus after seeing a hummus recipe hanging up at The Energy Club. The only problem is I kept forgetting to pick it up. So I improvised off a couple of recipes at allrecipes.com, what I could remember from the gym version, and my own tastes.

I loved this dip so much that I have shared it at the Superbowl playoffs and a girls’ road trip. Everyone who has tried it has given it rave reviews. So now I’m making it for my diet. Here I have reduced the amount of grapeseed and olive oil used and thinned the hummus with water instead of grapeseed oil. (If you want the more decadent version, add 1 Tbsp. grapeseed oil to the hummus and top with ¼ cup olive oil.)

To keep with the healthy theme, try pairing the hummus with mushrooms, sugar snap peas, carrots, broccoli, and bell peppers instead of white pita bread. You’ll get your veggies and lean protein in while delivering lots of flavor and a full mouth feel.

Hummus

Time: 15 minutes
Special equipment: Food processor

1 can garbanzo beans (chickpeas)
¼ cup tahini paste
¼ cup lemon juice, from 2 lemons
4 garlic cloves
1 tsp cumin
1 tsp. sea salt
½ tsp Penzeys Aleppo Red Pepper (or red pepper flakes)
1 tsp. grapeseed oil
Dash cayenne
Pinch Penzey’s Smoked Spanish Paprika
1 Tbsp. Extra virgin olive oil

1. Add first 7 ingredients to the food processor. Process until smooth.
2. With the food processor running, add up to ¼ to ½ cup water to the food processor feed tube to produce a better dipping consistency.
3. With the food processor running, add 1 tsp. grapeseed oil to feed tube.
4. Remove bowl from food processor and empty hummus into serving container.
5. Sprinkle hummus with cayenne and Spanish paprika to taste. Drizzle 1 Tbsp. extra virgin olive oil over the top.
6. Serve with mushrooms, sugar snap peas, carrots, broccoli, and bell peppers for a healthy snack or meal.

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