keep your diet real

A few weeks ago, Kevin and I played a game where we asked each other which foods we could not live without….

Hummus topped my list. Now I am aware that I could actually “live” without hummus if I had to, but how fun would that be? I consume an absurd amount of hummus. I put hummus on almost everything….sandwiches, salads, crackers, veggies, as a dip for meat, on pasta, and I have even eaten a plate of hummus with a bowl of cereal for breakfast. Let’s just say that hummus and I bro-down. I will leave it at that before you begin to think that I am completely out of my tree.

Ingredients

• 2 (16 oz) cans of chickpeas or garbanzo beans
• ¼ cup liquid from can of chickpeas
• 2 tablespoons lemon juice (depending on taste)
• 2 tablespoons tahini (sesame seed paste, one time I used 2 tablespoons of natural peanut butter because I didn’t have any tahini left and it tasted great!)
• 2 cloves garlic
• ½ teaspoon Kosher salt
• 2 tablespoons olive oil

Directions

1. Drain and rinse chickpeas and set aside liquid from can.
2. Combine remaining ingredients in blender or food processor.
3. Add the liquid from chickpeas.
4. Blend for 5 minutes on low (mixture should be smooth).
5. Place about 1 cup in serving bowl, and serve with lots of delicious raw veggies or whole grain crackers.
6. Makes about 2 ½ -3 cups

What’s your favorite kind of hummus? Mine is roasted red pepper.