I am sprinting to finish an initial completed draft of my thesis by the end of March (I’m over 100 pages with one and a half chapters to go…) This sadly has left less time for culinary adventures, but it has motivated me to prepare delicious, yet nutricious snacks for long hours in my office.
I love crunching away on crisp veggies, and a tasty hummus only makes this snack more delectable. The recipe below contains the blueprint of your basic hummus recipe – tweak the proportions of garlic, tahini, and lemon juice to chickpeas for your liking. And then have fun with garnishes: my current favourite is a sprinkling of smoked paprika to give the hummus a little extra je ne sais quoi!
Hummus Dip
(makes about 2 cups)
Ingredients:
1 16 oz can chickpeas (garbanzo beans)
2 cloves of garlic, crushed
Juice from 1 lemon
1-2 tablespoons tahini
1 tablespoon olive oil
Salt and freshly ground pepper to taste
Directions:
Drain chickpeas, reserving 1/4 cup of liquid. Combine all ingredients in blender or food processor. Blend for 2-4 minutes on low until the hummus is thoroughly mixed and smooth.
Serve immediately with your favourite garnish or cover and refridgerate. The hummus keeps beautifully refridegerated for up to 1 week. Bon appetit!
Delicious garnishes include: extra olive oil, a dash of cayenne, freshly shopped parsley, sprinkle of smoked paprika.
– Catherine
