Healthy Hummus

10:37 AM


While I was making the chili the other day, I realized I had 30 minutes (tops) to prepare an appetizer for a Superbowl party.  I had basic ingredients in my pantry because I had been to the grocery store earlier that day.  Thank goodness!  I searched through trusty www.epicurious.com for an easy dip and found this recipe for a chick pea spread, a.k.a. Hummus.  I knew my kids would like it, so they would definitely have something to nibble on.  When they’re coming with me to a party, I usually want to make something to please them.  This way we’re guaranteed to fill their tummies if nothing else suits them.  (I had nothing to worry about when we showed up and there were plenty of heavy hors d’oeuvres to please their palates.)
What You Will Need:
1 (15 oz) can chickpeas, drained but reserve liquid
1 small lemon
2 tsp cumin seeds
1 garlic clove
Food processor
Skillet
1)      Heat cumin seeds in skillet over high heat for 1 minute.  Crush, if desired.


2)      Add juice of lemon (about 2 T), cumin, garlic and chickpeas to food processor.
3)      Puree while pour liquid from chickpeas into mixture.  Stop pouring when it has reached your desired consistency.
4)      Serve with toasted pita chips or veggies.
Note: The original recipe calls for olive oil.  I was in such a hurry that I forgot the olive oil.  It doesn’t need it, but it might add another dimension.  It was plenty flavorful without salt and pepper too, but you might season to your liking.
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