Hummus is quickly becoming the new salsa...the new ranch dip. If you can dip it, top it, or put a spreading on it, then it goes great with hummus.
Like most hummus recipes, this is quick and easy. Just put the ingredients together in a food processor or blender, add a few finishing touches, and you're done.
1 (15.5 oz) can of chickpeas (also called garbanzo beans), drained and rinsed
2 Tbsp tahini
2 cloves garlic
1 Tbsp cumin
Juice from 1 lemon
2-3 Tbsp Extra Virgin olive oil (EVOO)
Italian Herb Extend Crisps
Blend the first 5 ingredients in a food processor or blender until smooth (add up to ½ cup water to make smooth). Transfer to a bowl and then stir in EVOO (or slowly add the EVOO during the blending process). Add ground pepper to taste. Top with a generous sprinkle of paprika and serve with some good quality Kalamata olives.
Keep it simple by pairing hummus with low-glycemic Italian Herb Extend Crisps. Just open the bag, and dip!
Hummus can be prepared in advance - just keep covered in a refrigerator. When ready to serve, top with a drizzle more of EVOO and a dash of paprika.
Some other delicious and common additions to hummus are cayenne pepper, roasted red peppers, sun dried tomatoes, fresh basil and pesto. Hummus is also great as a dip for fresh cut-up veggies, or makes the perfect creamy spread for a healthy sandwich!
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