Hummus, meet my dear friend, guacamole. At least that is what I say to myself every time I prepare this delicious, creamy dip. Make it once, and you’ll want to make it all the time! Plus, it can be made in 10 minutes and can be served in a multitude of ways. It’s a great lunchbox snack for the kids or adults, served alongside chips, pretzels or cut up veggies or even adding a layer to wraps and sandwiches. It’ll not only pack extra flavor, but also protein and fiber! This will definitely become a staple in your home.
The Starting Lineup
- 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 ripe medium-large avocado or 2 mini avocados
- ¼ cup cilantro, optional
- 3 Tablespoons Greek yogurt or sour-cream or the standard tahini to make it Vegan.
- 2 cloves garlic
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil, plus more for garnish
- 1/2 Teaspoon cumin
- 1/2 Teaspoon salt
- dash freshly ground pepper
- GARNISH with plenty of Everything Bagel Seasoning and a pinch of red pepper flake and smoked paprika for heat.
In a food processor, combine all the ingredients and process for 1 minute. Scrape sides and bottom of the bowl, and process for another 1 to 2 minutes until smooth.
If the hummus is too thick, slowly add in 1-2 tablespoons of water at a time until you reach the desired consistency. Taste for salt and adjust as needed.
Serve hummus with a drizzle of olive oil, everything bagel seasoning and a dash of red pepper flakes and smoked paprika. Serve with chips, veggies or schmear on your bread for sandwiches! Enjoy!
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