Confession time: I am a diehard snacker. Sometimes I will go all day without eating a real meal… You know that “6 small meals instead of 3 big ones” advice? Well, I take that to a whole new level. And, while I realize this isn’t the healthiest of habits, I certainly don’t intend on giving up snacking anytime soon. For that reason, I try my best to make it as nutritional as possible. Hummus is one of my absolute favorite feel-good snacks. While some store-bought brands are indeed delicious, when you start making your own, you won’t want to go back. There are ubiquitous variations you can do, so let your creativity run wild!
Serve (or enjoy by yourself) with crúdites (raw cucumber, bell pepper, carrots, etc.) and/or pita chips. I recently started making a semi-homemade version of pita chips by buying my favorite pita bread, cutting into triangles, brushing with oil, and baking for about 15 minutes. Easy as ever! ¡Buen provecho!
- 1 can (16 oz) garbanzo beans/chickpeas, drained (peeled if you want a smoother hummus)
- 2 tablespoons Tahini (sesame paste)*
- 6 ounces roasted red peppers (about 2 peppers) ( jarred or you can roast them yourself!)
- 1 clove garlic, coarsely chopped
- juice and zest of 1 lemon
- 1 teaspoon pimentón (Spanish smoked paprika)
- ½ cup extra virgin olive oil
- sea salt to taste
- In a food processor or blender, purée all ingredients together until smooth. (I know in the picture it's a little chunky, but that just how I like it! Purée for less time to achieve that result. If you want a smoother hummus, peel the garbanzo beans.)
- If you do not reach desired consistency, add a little more oil, or even a splash a water to get things moving.
- *While Tahini is not an ingredient I use often, one jar of it keeps almost indefinitely in the fridge, so the more hummus you make, the more bang for your buck! :)
Leave a Reply