Simple Homemade Hummus

i don’t know about y’all, but i’m a snacker. i know there are people who only eat 3 times a day – breakfast, lunch, + dinner – but i am NOT one of those people. in addition to those three meals, i usually have a morning snack, an afternoon snack, + sometimes, a late-night snack. while it’s easy to reach for junk food (+ yes, occasionally i do), i feel better + more energized when i eat snacks with some healthy attributes – high protein, high fiber, heart-healthy fats, etc.

i love hummus as a snack, + much prefer homemade versions to store-bought ones. it seems like every homemade version i’ve had, whether it’s from a friend or a restaurant, is unique, which i love. so, last week, i decided to try making it myself. how did it turn out? wonderful! i adored how easy it was to make, coming together in less than 5 minutes. due to the easy preparation AND the delicious results, i made it for a potluck on Thursday, + again for a Superbowl party on Sunday. + of course, i kept a generous amount for myself … which i’ve been snacking on nonstop for the last few days. =)

Simple Homemade Hummus

makes about 4 cups, adapted from Gourmet Magazine, via epicurious

ingredients

3 garlic cloves
1 teaspoon salt
two 16 oz. cans chickpeas/garbanzo beans, drained + rinsed
2/3 cup well-stirred tahini
1/4 cup fresh lemon juice, or to taste
1/4 cup olive oil, plus extra for drizzling
a pinch of paprika, for garnish

accompaniment: toasted pita triangles

directions

on a cutting board, mince + mash the garlic to a paste with the salt.

in a food processor purée the chickpeas with the garlic paste, tahini, lemon juice, olive oil, + 1/2 cup water, scraping down the sides, until the hummus is smooth. add salt to taste. add water, if necessary, to thin the hummus to the desired consistency + transfer the hummus to a bowl.

the hummus may be made 3 days in advance + kept covered + chilled. when ready to serve, divide the hummus between shallow serving dishes. drizzle the hummus with extra olive oil, sprinkle with paprika, + serve with toasted pita.

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