Rationale: high in fiber, high in protein, easy, make-ahead, gluten free, post-workout snack
Variations: add your favorite spice (cayenne!) or herb (cilantro!) or vegetable (roasted peppers!).
Serving suggestion: top with paprika, peppers, pine nuts, herbs or roasted peppers to looks fancy for company, serve with any raw veggie (broccoli, cauliflower, cucumbers, peppers, carrots, etc), spread it on a sandwich instead of (nutritionally void) mayo, thin it out with water to make a salad dressing.
- One 15-ounce can chickpeas, drained – liquid reserved
- 1/4 cup fresh lemon juice, about 1 large lemon
- 2 Tablespoons well-stirred tahini
- Garlic clove, minced
- 1/2 salt, or to taste
- 1/4 teaspoon ground cumin
- Dash of ground paprika for serving (optional)
Drain chick peas, reserve liquid. Use a food processor or a blender to process all the ingredients until smooth and creamy. Add as much liquid from chick pea can as needed for desired texture.
Scrape the hummus into a bowl, chill and then sprinkle with paprika (see “variations” for option topping ideas).
Store homemade hummus in an airtight container and refrigerate up to one week.
Makes 6 servings.