Hummus is one of my favorite super flavorful foods to pack for lunch. I always remember to pack fruit in my lunch but I conveniently “forget” to pack veggies to snack on during my day. This hummus recipe is smooth and perfect with whole wheat pita slices, bell pepper, carrots, or whole grain crackers.
I snagged this from my mom-a-licious cook book and added my changes.
I love to add 1/2 of a red bell pepper and puree with the chickpeas
1 can chickpeas, drained
1/4 cup lemon juice
1 tablespoon tahini (I sometimes skip this because it is $9 a jar)
2 cloves garlic (sometimes I add a few shakes of granulated garlic powder)
1/2 teaspoon ground cumin
1/3-1/2 cup extra virgin olive oil
1 teaspoon salt
Place all ingredients in food processor except olive oil and pulse. Pour olive oil through top of processor or blender while it is on high. Blend until smooth or if you want your hummu to have more texture, stop pureeing when there are tiny pieces of bean still visible.
Benefits of hummus on Nancy Clark’s article.